Buon Domenica,

If you bring a Milanese cutlet down to Sicily, the butter suddenly disappears and is replaced by extra‑virgin olive oil.

The hotter climate turns the traditional fried cutlet into a lighter baked version, and I can assure you you won’t miss any of the flavor.

→ ▶️ Palermitana cutlet: when a Milanese goes to Sicily​

→ 📖 The Classic Veal Milanese (Cotoletta alla Milanese)​
→ 📖 Cotoletta alla Palermitana – Baked Beef Cutlets​
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buon appetito,

Laura Your Angel In The Kitchen Follow me on ​​​​

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