GOURMET FAST
Crumbed veal cutlet with lemon and celeriac (costoletta con sedano rapa)

Crumbed veal cutlet with lemon and celeriac (costoletta con sedano rapa)

Serves 4



250 gm   fine fresh breadcrumbs from sourdough bread
80 gm   (1 cup) finely grated parmesan
1/3 cup   coarsely chopped flat-leaf parsley
4   veal cutlets (about 250gm each), bones removed
50 gm   (1/3 cup) seasoned plain flour for dusting
4   eggs, lightly beaten
80 ml   (1/3 cup) olive oil
80 gm   butter, coarsely chopped
To serve:   lemon wedges
Celeriac salad
800 gm   celeriac (about 1 large), cut into julienne, soaked in acidulated iced water for 5 minutes and drained
2 tbsp   good-quality mayonnaise
1/3 cup each   coarsely chopped chives and flat-leaf parsley
2 tsp   Dijon mustard


1 Preheat oven to 120C. Mix breadcrumbs, parmesan and parsley in a bowl, season to taste, set aside.
2 Pound veal with a meat mallet between 2 sheets of baking paper to 1cm thick. Place flour and eggs in separate bowls and, working with one piece of veal at a time, dip in flour, then egg, then breadcrumb mixture, pressing to coat.
3 Heat half the olive oil and butter in a non-stick frying pan over medium-high heat until butter foams. Add half the veal and cook, turning once, until golden (5-7 minutes each side for medium to medium-rare). Transfer to a baking paper-lined oven tray and keep warm in oven. Wipe pan with absorbent paper and repeat with remaining oil, butter and veal.
4 Meanwhile for celeriac salad, combine all ingredients in a bowl. Season to taste, serve immediately with veal and lemon wedges.


RECIPE Lisa Featherby PHOTOGRAPHY Vanessa Levis STYLING Lisa Featherby


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