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Beef cotoletta with tomato and oregano salad


"The beef cotoletta at Rosa's Kitchen rivals my mum's. I'd love to surprise her and my dad by cooking it for dinner next weekend. Could GT request the recipe?"
Carlo Barbera, St Kilda, Vic

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

200 gm (2 cups) dried breadcrumbs 100 gm parmesan, finely grated 2 tbsp finely chopped flat-leaf parsley 1 garlic clove, finely chopped 3 eggs, lightly beaten 8 150gm pieces of yearling beef (ask your butcher to cut these for you) For shallow frying: olive oil To serve: lemon wedges   Tomato, potato and oregano salad 500 gm waxy potatoes, such as kipfler, scrubbed (about 20 potatoes) 125 ml (½ cup) extra-virgin olive oil 2 Lebanese cucumbers, thickly sliced 3 vine-ripened tomatoes, cut into thin wedges 1 small salad onion, thinly sliced 1 tbsp dried Greek oregano

Method

  • 01
  • For tomato, potato and oregano salad, cook potatoes in boiling salted water until tender (20-25 minutes). Drain and set aside to cool, then peel, coarsely chop and place in a large bowl. Just before serving, add remaining ingredients, season to taste and toss to combine.
  • 02
  • Combine breadcrumbs, parmesan, parsley and garlic in a bowl, season to taste and toss to combine. Place egg in a separate bowl. Dip beef, in batches, into egg, shake off excess, then dip into breadcrumbs and press lightly. Heat oil in a frying pan over medium-high heat and shallow-fry beef in batches, turning occasionally, until golden (5-6 minutes). Drain on absorbent paper and season to taste. Serve hot with lemon wedges and tomato, potato and oregano salad.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Nov 2013

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