Veal cutlets with pancetta and Fontina

Australian Gourmet Traveller Italian recipe for veal cutlets with pancetta and Fontina.
Veal cutlets with pancetta and Fontina

Veal cutlets with pancetta and Fontina

William Meppem
1H 20M

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




1.Place veal cutlets between two pieces of plastic wrap and flatten to 1cm thick with a meat mallet, season both sides to taste.
2.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.
3.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.
4.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.

Drink Suggestion: Tangy white vernaccia. Drink suggestion by Max Allen


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