Cotoletta with Parmigiano-Reggiano

Cotoletta with Parmigiano-Reggiano

A cotoletta is a cutlet. And a cutlet refers to a cut of meat from the side of the animal; and, hence, a possible French root in the word cĂ´te.

Pictured are simple chicken cotoletta lightly breaded — the Holy Trinity of breading: flour, egg, bread crumbs — and seasoned with a few herbs and some garlic. I always make sure to cook them to just done — even slightly underdone and let them rest so residual heat finishes them — so they are moist and juicy.

Traditionally, they would be made using veal. My Nonna made these on occasion, and if I recall they were made with chicken. The added bit of special is some grated Parmigiano-Reggiano cheese which gives the cutlets an extra boost. This version may be referred to as “Palermo-style,” alla Palermitana, but I have never seen that description around these parts.

However, you can easily make them this way in your neck of the woods and savour a little bit of Sicily.

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