Crumbed veal cutlets with lemon aioli

Neil Perry
Satisfying crunch: Crumbed veal cutlet with lemon aioli.
Satisfying crunch: Crumbed veal cutlet with lemon aioli. Photo: William Meppem

If you like, you can buy the breadcrumbs and aioli and this becomes a very simple recipe indeed.


4 veal cutlets (about 220g each)

2 stale ciabatta rolls, cut into rough cubes

1/2 cup loosely packed flat-leaf parsley, coarsely chopped

1 sprig oregano, leaves picked

1 tbsp rosemary leaves, finely chopped

sea salt and freshly ground black pepper

1/2 cup plain flour

1 egg, whisked with 1/2 cup milk

80ml olive oil

40g unsalted butter, coarsely chopped

40g parmesan, finely grated

1 lemon, cut into 4 wedges

Lemon aioli

1/2 cup whole egg mayonnaise

1 clove garlic, finely crushed

juice of 1/2 lemon

sea salt and freshly cracked black pepper


To make aioli, whisk mayonnaise together with crushed garlic and lemon juice and season to taste. Set aside.

Place veal cutlets between two pieces of plastic wrap and flatten to 1cm thick with a meat mallet.

In a food processor, combine the bread, parsley, oregano and rosemary with a pinch of salt and a good grind of pepper. Pulse numerous times to a fine crumb.

Place crumbs, flour and whisked egg wash in separate bowls. Dust veal cutlets in flour, then dip in egg wash and coat with breadcrumbs. Shake off excess and set aside.

Heat oil and butter in a large frying pan over medium heat. Cook cutlets in batches, turning once only, until golden on both sides. Transfer to a plate and repeat with remaining cutlets, cleaning out the pan after each turn so as not to burn the leftover crumbs.

Sprinkle cutlets with the parmesan while hot, and serve immediately with lemon wedges and aioli.