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Parmesan veal cutlets

Name: Parmesan veal cutlets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 egg; 2 tbs milk; 1 1/2 cups (100g) fresh breadcrumbs; 40g parmesan, finely grated (about half a cup); 4 small veal cutlets, flattened slightly with a meat mallet; 40g unsalted butter; 2 tbs olive oil; 600g jar good-quality tomato pasta sauce; 2 prosciutto slices, halved; 3/4 cup (60g) shaved parmesan; Dressed rocket leaves, to serve

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by delicious. team

delicious. team

Oct 03, 2015

This Italian classic is a winter winner.

1 egg
2 tbs milk
1 1/2 cups (100g) fresh breadcrumbs
40g parmesan, finely grated (about half a cup)
4 small veal cutlets, flattened slightly with a meat mallet
40g unsalted butter
2 tbs olive oil
600g jar good-quality tomato pasta sauce
2 prosciutto slices, halved
3/4 cup (60g) shaved parmesan
Dressed rocket leaves, to serve

Method

1.

In a shallow dish, lightly beat egg with milk and season. Mix crumbs with grated parmesan in another dish. Dip each cutlet first in egg, then in crumbs, pressing well to form a thick layer. Chill for at least 10 minutes.
2.

Heat butter and oil in a large frypan over medium-high heat. Add cutlets and fry for 2-3 minutes each side until golden. Set aside on paper towel, then add pasta sauce to cleaned pan and warm through over medium heat for 2-3 minutes. Place a piece of prosciutto on each cutlet and top with shaved parmesan, pressing down gently.
3.

Carefully place cutlets cheese-side up in sauce, then cover, reduce heat to low and cook for 5 minutes or until cheese melts. Serve veal with sauce and a rocket salad.