Bistecca alla Palermitana | Crispy Beef Cutlet

Peel and very finely chop or mince the garlic. Wash the parsley, shake dry, and finely chop the leaves. Rinse the organic lemon under hot water, pat dry, and cut into wedges.

In a deep plate, thoroughly mix the breadcrumbs with grated Parmesan, chopped garlic, parsley, and dried oregano. Season with a pinch of salt and freshly ground pepper.

Pat the beef cutlets dry and, if necessary, gently pound them evenly thin between two sheets of cling film. Preheat the oven to 80 °C top/bottom heat to keep the finished cutlets warm later.