Name: Veal cotoletta with asparagus and preserved lemon
Yield: 4
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

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.

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

1.Place 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.

2.Combine fennel seeds and grated pecorino on a large tray; season to taste then press schnitzels into the mix to coat both sides.

3.Heat 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.

4.Combine shaved asparagus, rocket and remaining oil in a bowl. Season to taste and toss gently to combine.

5.Top schnitzels with chervil and serve with asparagus salad, mayonnaise and lemon wedges.

The Gourmet Traveller Team

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Styling by Steve Pearce