Name: Veal cotoletta with cabbage, mint, apple and dill
Yield: 4
Ingredients: 40 gm fine fresh breadcrumbs; 40 gm panko crumbs; 25 gm (⅓ cup) finely grated parmesan; 10 sage leaves, coarsely chopped; 4 veal cutlets (200gm each); Plain flour, for dusting; 1-2 eggs, beaten; 90 ml extra-virgin olive oil; 30 gm butter; Lemon wedges, to serve; Cabbage & mint salad; ½ small Savoy or white cabbage, thinly sliced on a mandolin or with a food processor; 1 apple, thinly sliced on a mandolin; 1 cup cup (loosely packed) mint, thinly shredded; 2 tbsp finely chopped dill; 2 tbsp extra-virgin olive oil; 2 tsp sherry vinegar; Squeeze of lemon, to taste

Ingredients

40 gm fine fresh breadcrumbs

40 gm panko crumbs

25 gm (⅓ cup) finely grated parmesan

10 sage leaves, coarsely chopped

4 veal cutlets (200gm each)

Plain flour, for dusting

1-2 eggs, beaten

90 ml extra-virgin olive oil

30 gm butter

Lemon wedges, to serve

Cabbage & mint salad

½ small Savoy or white cabbage, thinly sliced on a mandolin or with a food processor

1 apple, thinly sliced on a mandolin

1 cup cup (loosely packed) mint, thinly shredded

2 tbsp finely chopped dill

2 tbsp extra-virgin olive oil

2 tsp sherry vinegar

Squeeze of lemon, to taste

Method

1.Toss breadcrumbs, panko, parmesan and sage in a bowl.

2.Season veal with salt and lightly dust with flour. Dip in egg, then the crumb, shaking off excess. Transfer to a plate.

3.Heat a large heavy-based frying pan over medium-high heat. Add oil and butter. Once butter is foaming (1-2 minutes) add veal and cook on one side until golden brown (2-3 minutes; reduce the heat a little if it’s browning too quickly). Season to taste, then turn, season again and fry until golden brown and cooked to your liking (2-3 minutes for medium rare). Rest on paper towels.

4.Meanwhile, for cabbage salad, combine cabbage, apple, mint and dill in a bowl. Whisk oil, vinegar and lemon juice together in a separate bowl, toss with salad and serve with veal.

Brigitte Hafner

Styling by Geraldine Muñoz