Fast Recipes

Veal cotoletta with cabbage, mint, apple and dill

Veal cutlets really are special. Italian butchers will prepare them so they’re quite thin. Alternatively, ask for flattened-out veal slices from the leg.

By Brigitte Hafner
  • Serves 4
Veal cotoletta with cabbage, mint, apple and dill

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.
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  • Author: Brigitte Hafner