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Veal cutlets with pancetta and Fontina

This makes a great alternative to veal parmigiana because it has no tomato sauce.

You'll need

6 veal cutlets (about 220gm each) 150 gm (1 cup) plain flour 125 ml (½ cup) milk 2 eggs 140 gm (2 cups) fresh fine ciabatta breadcrumbs 50 gm parmesan, finely grated ½ cup (loosely packed) flat-leaf parsley, coarsely chopped 100 ml olive oil 50 gm unsalted butter, coarsely chopped 6 thin slices mild pancetta 180 gm Fontina, coarsely grated


  • 01
  • Place veal cutlets between two pieces of plastic wrap and flatten to 1cm thick with a meat mallet, season both sides to taste.
  • 02
  • Place flour in a large bowl, season to taste. Whisk milk and eggs in a bowl, season to taste. Combine breadcrumbs, parmesan and parsley on a tray, season to taste, then dust veal cutlets in seasoned flour, dip in eggwash and coat with breadcrumbs, shake off excess and set aside.
  • 03
  • Preheat a grill over high heat. Heat oil and butter in a large frying pan over medium heat. Cook cutlets in batches, turning once, until golden (3-4 minutes each side), transfer to an oven tray lined with baking paper and repeat with remaining cutlets.
  • 04
  • Top each cutlet with a slice of pancetta and scatter with Fontina. Grill until cheese melts (3-4 minutes) and serve hot with lemon wedges and a leaf salad.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Tangy white vernaccia.

Featured in

May 2010

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