Browse All Recipes

Veal cutlets with pancetta and Fontina

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

By Rodney Dunn
  • Serves 6
  • 1 hr preparation
  • 20 mins cooking
Veal cutlets with pancetta and Fontina
Veal cutlets with pancetta and Fontina

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


  • 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