Name: Veal cutlets with pancetta and Fontina
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 6
Ingredients: 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

Veal cutlets with pancetta and Fontina

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

Serves 6

Prep

Cook

20M

Total

1H 20M

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

Ingredients

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

Method

Main

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.