Cotoletta of veal
These are veal cutlets on the bone dipped in egg, crumbed and then pan-fried in butter and olive oil. The secret is a little parmesan and chopped garlic in the crumb mix.
Photo: Marina Oliphant
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- 3 heaped tbsp freshly grated parmesan cheese
- 8 tbsp breadcrumbs
- 1 tbsp chopped parsley
- ½ clove garlic, peeled and finely chopped
- 4 cutlets of veal rib (ask your butcher to trim off any sinew and flatten the meat)
- salt and freshly ground pepper
- flour for dusting
- 1 egg, beaten
- olive oil for frying
- 1 tbsp butter
- 1 lemon, cut into wedges
Mix together the parmesan, breadcrumbs, parsley and garlic.
Lightly season each chop with salt and pepper and dip in flour, then into the beaten egg. Press the chops into the crumb mix, ensuring an even coating.
In a wide-based pan, heat enough olive oil to cover the base and add the butter. Once the butter has stopped foaming, add the chops (they can be cooked in batches if your pan is not large enough to hold all at once). Cook over medium heat until golden brown on both sides (about three minutes each side). Watch the butter does not burn, adjusting the heat if necessary.
When done, serve immediately with wedges of lemon. (If cooking in batches, transfer chops to a platter and cover to keep warm while cooking the remaining chops).
This dish is delicious served simply with roasted potatoes and a crisp, green salad or sauteed peas with sage.
Note: The right cut for this dish is the rib cutlet of milk-fed veal, this being enough for one cutlet each. It's not a cheap cut, but it's worth it. Alternatively, choose the veal schnitzel cut (which is a little larger than the scaloppine).