Ingredients
- 1320 grams veal (6 cutlets, about 220 grams each)
- 150 grams all-purpose flour (1 cup, plain)
- 125 ml milk (1/2 cup)
- 2 large eggs
- 140 grams breadcrumbs (ciabatta breadcrumbs, fresh fine 2 cups)
- 50 grams grated parmesan (finely grated)
- 1/2 cup flat-leaf parsley (coarsely chopped loosely packed)
- 100 ml olive oil
- 50 grams unsalted butter (coarsely chopped)
- 6 slices pancetta ham (thin)
- 150 grams fontina cheese (coarsely grated)
- Lemon wedges (to serve)
- Leaf salad (to serve)
How to Make
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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.
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Step 2: Place flour and in a large bowl and season (with salt and pepper) to taste.
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Step 3: Whisk milk and eggs in a bowl and season (with salt and pepper) to taste.
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Step 4: Combine breadcrumbs, parmesan and parsley on a tray and season (with salt and pepper) to taste.
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Step 5: Dust veal cutlets in seasoned flour, dip in egg wash and coat with breadcrumbs, shake of excess and set aside.
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Step 6: Preheat a grill/broiler over high heat.
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Step 7: Heat oil and butter in a large frying pan over medium heat.
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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.
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Step 9: Top each cutlet with a slice of pancetta and scatter the fontina.
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Step 10: Grill/broil until cheese melts (3-4 minutes)and serve hot with lemon wedges and a leafy salad if desired.
We hope you enjoy this recipe!
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