Forget schnitzel, this spring it's all about the veal cotoletta

Name: Veal cotoletta with prosciutto and sage recipe
Yield: 6
Ingredients: 6 x 300g veal rib cutlets, French trimmed; 6 sage sprigs, plus extra leaves, fried, to serve; 6 slices prosciutto; Plain flour, to dust; 300g stale white sourdough breadcrumbs; 1/4 cup finely chopped flat-leaf parsley; 2 tbs finely chopped thyme leaves; Finely grated zest of 1 lemon, plus extra wedges to serve; 1/2 cup (40g) finely grated parmesan; 2 eggs; 1 cup (250ml) milk; Vegetable oil, to shallow-fry

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https://healthimprovements.info/recipes/veal-cotoletta-prosciutto-sage-recipe/cqkpxu1f — Veal cotoletta with prosciutto and sage

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by Dominic Smith

Aug 26, 2019

Cotoletta is an Italian word for a veal breaded cutlet. This recipe for combines our great love of prosciutto and sage into an easy midweek meal.

6 x 300g veal rib cutlets, French trimmed
6 sage sprigs, plus extra leaves, fried, to serve
6 slices prosciutto
Plain flour, to dust
300g stale white sourdough breadcrumbs
1/4 cup finely chopped flat-leaf parsley
2 tbs finely chopped thyme leaves
Finely grated zest of 1 lemon, plus extra wedges to serve
1/2 cup (40g) finely grated parmesan
2 eggs
1 cup (250ml) milk
Vegetable oil, to shallow-fry

Method

1.

Using a meat mallet, pound one cutlet at a time to 1cm thick. Place 1 sage sprig on one side of the cutlet then wrap with prosciutto. Pound both sides of the cutlet so that sage adheres to prosciutto. Repeat with remaining cutlets, sage and prosciutto.
2.

Season the flour with salt and pepper, then spread onto a large plate. Place breadcrumbs and herbs in a large bowl with lemon zest and parmesan. Season and mix to combine. In a bowl, beat eggs with the milk. Lightly coat the cutlets in the flour, then in the egg mixture and finally in the breadcrumb mixture. You will be able to see some of the prosciutto and sage through the breadcrumbs. Place cutlets on a tray and chill for 15 minutes.
3.

Preheat oven to 180°C. Half-fill a large deep frypan with oil and heat to 180°C (a cube of bread will turn golden in 30 seconds). Fry cutlets, in batches, for 4-5 minutes, turning once, or until golden. Place cutlets on a baking tray and bake for 8-10 minutes for medium or until the meat is cooked to your liking. Remove from oven and rest for 5-6 minutes before serving. Scatter with crispy sage leaves, salt flakes and freshly ground black pepper. Serve with lemon wedges.