Parmesan-crusted veal cutlet with cos salad

Name: Parmesan-crusted veal cutlet with cos salad
Yield: 4
Ingredients: 50g aioli; 150ml buttermilk; 1 tbs sherry vinegar (substitute red wine vinegar); 100g parmesan, finely grated; 2 cups (100g) panko breadcrumbs; Finely grated zest of 1 lemon; 1 tsp chopped thyme leaves; 1/3 cup (50g) plain flour; 4 eggs, lightly beaten; 4 x 200g veal cutlets; Sunflower oil, to shallow-fry; 2 baby cos lettuce, outer leaves removed, quartered lengthways; 1 Lebanese cucumber, thinly sliced; 3 dill sprigs, fronds picked; Lemon cheeks, to serve

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 10, 2018

Make your own version of a pub favourite with crunchy, crumbed veal.

50g aioli
150ml buttermilk
1 tbs sherry vinegar (substitute red wine vinegar)
100g parmesan, finely grated
2 cups (100g) panko breadcrumbs
Finely grated zest of 1 lemon
1 tsp chopped thyme leaves
1/3 cup (50g) plain flour
4 eggs, lightly beaten
4 x 200g veal cutlets
Sunflower oil, to shallow-fry
2 baby cos lettuce, outer leaves removed, quartered lengthways
1 Lebanese cucumber, thinly sliced
3 dill sprigs, fronds picked
Lemon cheeks, to serve

Method

1.

To make the buttermilk dressing, in a bowl whisk together the aioli, buttermilk and vinegar. Set aside.
2.

To crumb the cutlets, combine parmesan, panko, lemon zest and thyme in a shallow bowl. Place flour and eggs in 2 separate shallow bowls. Dust meat portion of cutlets with flour, shaking off excess, then dip in egg and coat in parmesan mixture. Return cutlet to the egg, then parmesan mixture to create a double crumb. Place on a plate and chill for 20 minutes
3.

Heat 1cm oil in a large frypan over high heat. Carefully add cutlets, reduce heat to medium and cook, turning halfway, for 6-7 minutes or until golden and cooked to your liking. Transfer to a wire rack to rest for a few minutes.
4.

Place lettuce, cucumber and dill in a bowl. Add buttermilk dressing and toss to combine. Divide salad among serving plates. Place a cutlet on each place, sprinkle over a little salt flakes and serve with lemon cheeks.