The basics of Sicilian Cuisine: the “cotoletta” preparation!

Published by thesiciliancuisineblog at settembre 1, 2013

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Hi dear food lovers and blog readers, last week I asked on my facebook page the best way to translate our word “cotoletta” and I had some interesting answers, thanks very much!

I was with Lucia, a friend of mine and I was helping her in preparing some amazing eggplants in breadcrumb, so I thought to write a few lines about this preparation that we love so much! Be careful though because here in Sicily we have 2 similar ways of preparing breaded dishes: a lighter one (usually referred as impanatura) and a more complex one (the real cotoletta).

1) Light– We call it “impanatura” (literally means breaded) and is usually used only for meat or fish, we run it only in breadcrumb or sometimes in olive oil first and then breadcrumb (like this we do veal, chicken breast or swordfish);

2) Complex – We run both meat or vegetables first in beaten eggs and then in breadcrumb. Then we fry whatever is that we are preparing. So, the distinction is very important and is based on the ingredient you are preparing!!!