Grilled veal cutlet (Cotoletta alla Palermitana) from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond (page 146) by Katie Parla

  • lemons
  • caciocavallo cheese
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute pecorino Romano cheese for caciocavallo cheese; and can use veal or beef rump, sirloin, or tenderloin.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Citrus salad (Insalata di agrumi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecorino Romano cheese for caciocavallo cheese; and can use veal or beef rump, sirloin, or tenderloin.

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