Palermitan Cutlet

Name: Palermitan Cutlet
Total time: 15 min
Yield: 4
Ingredients: 1 pack of AIA chicken fillet slices; 2 teaspoons of chopped fresh parsley; 50 g of grated pecorino cheese; 130 g of breadcrumbs; Extra virgin olive oil; 1 large lemon; Salt and pepper

La Cuochina Sopraffina gives us a delicious and light recipe, really not to be missed!

1 pack of AIA chicken fillet slices

2 teaspoons of chopped fresh parsley

50 g of grated pecorino cheese

130 g of breadcrumbs

Extra virgin olive oil

1 large lemon

Salt and pepper

Description

The Palermitan cutlet is a tasty second course and a light version compared to the breaded and fried one.

For this preparation, in fact, neither butter nor egg is used, and after dipping it in the breadcrumbs, the cutlet is cooked on the griddle.
The result is a soft slice of chicken breast with a crispy coating, scented with parsley.

The tips and mastery of Veruska from the blog La Cuochina Sopraffina, will help you make this tasty and light dish!

Sottilissime - Thin slices of chicken breast

Procedure

Brush the Chicken fillet slices with extra virgin olive oil and place them on a large serving dish. Prepare the breadcrumbs by mixing chopped parsley, breadcrumbs and pecorino cheese then also add salt and pepper to taste.

Heat a griddle (without oil), until it becomes hot and in the meantime pass the chicken slices in the breadcrumbs, pressing well so that the mixture adheres well.

When the griddle is hot, lay the chicken and let it cook for about 10 minutes, turning it, so that both sides are well browned and grilled.

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