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Veal Cutlets With Pancetta & Fontina

Created by ImPat on June 29, 2015

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.