Abbacchio (or Pollo) alla Scottadito con Patate al Rosmarino (Roman Lemon-Rosemary Seared Cutlets) – Authentic Vatican City Recipe
Literally "burn-your-fingers" good because it is eaten piping hot off the skillet with rosemary and lemon.
- Country of Origin
- 🇻🇦 Vatican City (Southern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Seared lamb or chicken cutlets, Crispy rosemary-garlic roasted potatoes, Lemon wedges, Fresh rosemary, Garlic
Ingredients for Abbacchio (or Pollo) alla Scottadito con Patate al Rosmarino (Roman Lemon-Rosemary Seared Cutlets) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared lamb or chicken cutlets, prepped into bite-sized pieces
- 1.5 cups crispy rosemary-garlic roasted potatoes, washed and trimmed
- 1 cup lemon wedges
- 1 medium onion and 3 cloves garlic, finely minced with fresh rosemary
- 1.5 tbsp traditional Vatican City seasoning (garlic, extra virgin olive oil, flaky sea salt)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together fresh rosemary, garlic, extra virgin olive oil, flaky sea salt, cooking oil, and sea salt in a bowl to form a fragrant Vatican City marinade.
- Coat seared lamb or chicken cutlets and crispy rosemary-garlic roasted potatoes thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear seared lamb or chicken cutlets and crispy rosemary-garlic roasted potatoes for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with lemon wedges, and serve immediately.