Fast Recipes

Veal cotoletta with asparagus and preserved lemon

The lemon and asparagus prevent this dish from feeling too rich and heavy, and if you don't have veal, chicken breast will work just as well.
Alicia Taylor

You’ll be jumping for joy from the first bite of this dish. Don’t worry if you don’t have any veal, either, chicken breast – halved horizontally and flattened – will work well too.



1.Place white asparagus, garlic and preserved lemon in a small food processor and process until finely chopped. Add mayonnaise, season to taste and pulse until combined.
2.Combine fennel seeds and grated pecorino on a large tray; season to taste then press schnitzels into the mix to coat both sides.
3.Heat half the oil in a large non-stick frying pan over medium-high heat. Cook schnitzels, in batches, until golden and crisp (2 minutes each side). Drain on paper towel.
4.Combine shaved asparagus, rocket and remaining oil in a bowl. Season to taste and toss gently to combine.
5.Top schnitzels with chervil and serve with asparagus salad, mayonnaise and lemon wedges.

Related stories