Fast Recipes

Crumbed veal cutlet with lemon and celeriac (costoletta con sedano rapa)

Australian Gourmet Traveller fast Italian recipe for crumbed veal cutlet with lemon and celeriac (costoletta con sedano rapa).

By Lisa Featherby
  • Serves 4
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Crumbed veal cutlet with lemon and celeriac (costoletta con sedano rapa)


  • 250 gm fine fresh breadcrumbs from sourdough bread
  • 80 gm (1 cup) finely grated parmesan
  • 1/3 cup coarsely chopped flat-leaf parsley
  • 4 veal cutlets (about 250gm each), bones removed
  • 50 gm (1/3 cup) seasoned plain flour for dusting
  • 4 eggs, lightly beaten
  • 80 ml (1/3 cup) olive oil
  • 80 gm butter, coarsely chopped
  • To serve: lemon wedges
Celeriac salad
  • 800 gm celeriac (about 1 large), cut into julienne, soaked in acidulated iced water for 5 minutes and drained
  • 2 tbsp good-quality mayonnaise
  • 1/3 cup each coarsely chopped chives and flat-leaf parsley
  • 2 tsp Dijon mustard


  • 1
    Preheat oven to 120C. Mix breadcrumbs, parmesan and parsley in a bowl, season to taste, set aside.
  • 2
    Pound veal with a meat mallet between 2 sheets of baking paper to 1cm thick. Place flour and eggs in separate bowls and, working with one piece of veal at a time, dip in flour, then egg, then breadcrumb mixture, pressing to coat.
  • 3
    Heat half the olive oil and butter in a non-stick frying pan over medium-high heat until butter foams. Add half the veal and cook, turning once, until golden (5-7 minutes each side for medium to medium-rare). Transfer to a baking paper-lined oven tray and keep warm in oven. Wipe pan with absorbent paper and repeat with remaining oil, butter and veal.
  • 4
    Meanwhile for celeriac salad, combine all ingredients in a bowl. Season to taste, serve immediately with veal and lemon wedges.
  • Author: Lisa Featherby