Entertaining Italian

Sage and parmesan veal cotoletta

Name: Sage and parmesan veal cotoletta recipe
Yield: 6
Cuisine: /italian
Ingredients: 6 x 190g veal cutlets, French trimmed; Plain flour, to dust; 170g stale white sourdough breadcrumbs; 1/2 cup (40g) finely grated parmesan; 1/2 bunch sage, finely chopped; Zest of 1 lemon, plus extra wedges to serve; 2 eggs, lightly beaten; 1/2 cup (125ml) milk; 1/2 cup (125ml) extra virgin olive oil; 1 small radicchio, leaves separated, torn; 1/2 bunch endive, leaves separated; 1/2 cup basil leaves; 1/4 cup (60ml) extra virgin olive oil; 1/4 cup (20g) parmesan, finely grated; Juice of 1 lemon

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by Helena Moursellas

Jul 06, 2021

Cook to impress with this comforting Italian recipe.

6 x 190g veal cutlets, French trimmed
Plain flour, to dust
170g stale white sourdough breadcrumbs
1/2 cup (40g) finely grated parmesan
1/2 bunch sage, finely chopped
Zest of 1 lemon, plus extra wedges to serve
2 eggs, lightly beaten
1/2 cup (125ml) milk
1/2 cup (125ml) extra virgin olive oil
1 small radicchio, leaves separated, torn
1/2 bunch endive, leaves separated
1/2 cup basil leaves

Parmesan dressing

1/4 cup (60ml) extra virgin olive oil
1/4 cup (20g) parmesan, finely grated
Juice of 1 lemon

Method

1.

Working with 1 cutlet at a time, use a meat mallet to pound to 1cm thick.
2.

Spread flour onto a plate and season. Place breadcrumbs, parmesan and sage in a large bowl with the lemon zest. Season and mix to combine. In a separate bowl, beat eggs with the milk.
3.

Lightly coat each cutlet in flour, then the egg mixture and finally in the breadcrumb mixture. Repeat with remaining cutlets. Place on a tray and chill for 15 minutes. Preheat oven to 200°C.
4.

Heat half the oil in a large frypan over medium-high heat. In 2 batches, add cutlets and fry for 4-5 minutes each side until golden. Repeat with remaining cutlets and oil. Place cutlets on a baking tray and bake for 8-10 minutes for medium or until cooked to your liking. Remove from the oven. Rest for 5-6 minutes before serving.
5.

For the dressing, combine all the ingredients and season to taste.
6.

Place radicchio, endive and basil in a large bowl and gently toss with dressing. Serve veal cotoletta with radicchio salad and lemon wedges alongside.