Recipe: Cotolette alla palermitana (Aromatic tenderloin)

Meat and poultry recipes with herbs
March 03, 2010

These cotolette are a traditional dish from Sicily with parsley and oregano, they're really quick and tasty.

Cotolette alla palermitana (Aromatic tenderloin)

Cotolette alla palermitana (Aromatic tenderloin)

300g pork tenderloin
30g breadcrumbs
30g grated pecorino
2 sprigs of parsley
1 tsp oregano
olive oil

Cooking CotoletteDirections
Mince the parsley and mix with breadcrumbs, grated pecorino and oregano.
Sprinkle the meat with olive oil, then with the aromatic breadcrumb. Use your hands to gently press the breadcrumb.
Cotolette alla palermitana aren't fried like other cotolette, they should be cooked in barbeque or oven-baked.

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This goes to The Well-Seasoned Cook who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.

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Author: Joanne (URL)

I love pork prepared this way. Simple and homey, yet delicious.

Author: Susan (URL)

Grilling is a wonderful way to release the aromatics of herbs. Thanks so much for your WHB recipe!

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