Costoletta di Vitella alla Palermitana Recipe

Name: Costoletta di Vitella alla Palermitana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh oregano leaves or 2 teaspoons dried Greek oregano, crumbled; 2 fat cloves garlic, peeled and crushed; Zest of 1 lemon; 2 2-inch-thick veal chops, cut from the loin; 1 teaspoon fine sea salt; 1/2 teaspoon freshly cracked pepper; 2/3 cup freshly made coarse bread crumbs; 1/4 cup just-grated pecorino; 2 tablespoons sesame seeds; 2 tablespoons extra-virgin olive oil; 2/3 cup dry white wine

Servings: persons

3 tablespoons fresh oregano leaves or 2 teaspoons dried Greek oregano, crumbled
2 fat cloves garlic, peeled and crushed
Zest of 1 lemon
2 2-inch-thick veal chops, cut from the loin
1 teaspoon fine sea salt
1/2 teaspoon freshly cracked pepper
2/3 cup freshly made coarse bread crumbs
1/4 cup just-grated pecorino
2 tablespoons sesame seeds
2 tablespoons extra-virgin olive oil
2/3 cup dry white wine

1
Finely mince together the oregano, the garlic, and the zest, making a thick paste.
2
Rub this mixture onto both sides of the chops and leave them to rest for 1 hour at room temperature or as long as overnight, well covered in the refrigerator.
3
Bring the chops back to room temperature before proceeding.
4
Preheat the oven to 400 degrees.
5
Sprinkle the sea salt and freshly cracked pepper over both sides of the chops.
6
Combine the bread crumbs with the pecorino and sesame seeds and press the mixture thickly onto the sides of the chops.
7
Over a lively flame, heat the olive oil in a large saute pan.
8
Brown the chops for at least 2 minutes, building a good firm crust before attempting to turn them.
9
Do the same for the other side.
10
Transfer the saute pan to the oven and roast the chops, 2 or 3 minutes to the side.
11
Remove the roasted chops to a holding plate and place the saute pan over a lively flame.
12
Add the wine, stirring and scraping at all those lovely bits of bread and cheese and seeds that will have escaped the chops, and reduce the sauce for several minutes before glazing the veal with it and presenting it straightaway.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons fresh oregano leaves or 2 teaspoons dried Greek oregano, crumbled, 2 fat cloves garlic, peeled and crushed, Zest of 1 lemon, 2 2-inch-thick veal chops, cut from the loin, and more.

Yes, Costoletta di Vitella alla Palermitana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Costoletta di Vitella alla Palermitana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions