Veal Cutlets With Pancetta & Fontina
"A recipe I came across while in hospital, circa 2010."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (399.8 g)
- Calories 906.8
- Total Fat - 53.4 g
- Saturated Fat - 19.4 g
- Cholesterol - 307.1 mg
- Sodium - 1109.9 mg
- Total Carbohydrate - 38 g
- Dietary Fiber - 1.7 g
- Sugars - 4.6 g
- Protein - 65.8 g
- Calcium - 419.5 mg
- Iron - 4.3 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Place veal cutlets between two pieces of plastic wrap (I suggest you do 1 cutlet at a time)and flatten to 1cm thick with a meat mallet and then season (with salt and pepper) both sides to taste.
Step 2
Place flour and in a large bowl and season (with salt and pepper) to taste.
Step 3
Whisk milk and eggs in a bowl and season (with salt and pepper) to taste.
Step 4
Combine breadcrumbs, parmesan and parsley on a tray and season (with salt and pepper) to taste.
Step 5
Dust veal cutlets in seasoned flour, dip in egg wash and coat with breadcrumbs, shake of excess and set aside.
Step 6
Preheat a grill/broiler over high heat.
Step 7
Heat oil and butter in a large frying pan over medium heat.
Step 8
Cook cutlets in batches, turning once until golden (3-4 minutes per side, transfer to an oven tray lined with baking paper and repeat with remaining cutlets.
Step 9
Top each cutlet with a slice of pancetta and scatter the fontina.
Step 10
Grill/broil until cheese melts (3-4 minutes)and serve hot with lemon wedges and a leafy salad if desired.
Tips
No special items needed.
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