This makes a great alternative to veal parmigiana because it has no tomato sauce.
- 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
- 1Place veal cutlets between two pieces of plastic wrap and flatten to 1cm thick with a meat mallet, season both sides to taste.
- 2Place 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.
- 3Preheat 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.
- 4Top 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