You'll be jumping for joy from the first bite of this dish. Don't worry if you don't have any veal, either, chicken breast – halved horizontally and flattened – will work well too.
Veal cotoletta with asparagus and preserved lemon
The lemon and asparagus prevent this dish from feeling too rich and heavy, and if you don't have veal, chicken breast will work just as well.
- Serves 4
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Ingredients
- 330 gm white asparagus, drained and roughly chopped
- 1 garlic clove, roughly chopped
- ¼ preserved lemon, flesh discarded rinsed, roughly chopped
- 1 tbsp fennel seeds, crushed
- 40 gm (½ cup) finely grated pecorino, plus extra grated to serve
- 8 veal schnitzels (150 gm each)
- 125 ml (½ cup) extra-virgin olive oil
- 2 bunches asparagus, shaved lengthways on a mandoline
- 120 gm baby rocket
- Chopped chervil and lemon wedges, to serve
Method
- 1Place white asparagus, garlic and preserved lemon in a small food processor and process until finely chopped. Add mayonnaise, season to taste and pulse until combined.
- 2Combine fennel seeds and grated pecorino on a large tray; season to taste then press schnitzels into the mix to coat both sides.
- 3Heat half the oil in a large non-stick frying pan over medium-high heat. Cook schnitzels, in batches, until golden and crisp (2 minutes each side). Drain on paper towel.
- 4Combine shaved asparagus, rocket and remaining oil in a bowl. Season to taste and toss gently to combine.
- 5Top schnitzels with chervil and serve with asparagus salad, mayonnaise and lemon wedges.
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