Cotoletta alla Milanese (Breaded Veal Cutlets with Rocket and Lemon)
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Ingredients
- 560 g veal escalopes
- 40 g plain flour
- 2 egg, beaten
- 100 g fine dried breadcrumbs
- 30 g parmesan, finely grated
- 60 ml olive oil
- 80 g rocket
- 150 g cherry tomatoes, halved
- 1 lemon
Nutrition (per serving)
- Calories
- 492 kcal
- Protein
- 40.8 g
- Carbohydrate
- 27.4 g
- of which sugars
- 3.1 g
- Fat
- 24.2 g
- of which saturates
- 6.3 g
- Fibre
- 3.3 g
- Salt
- 1.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Place each veal escalope between two sheets of baking paper and bash with a rolling pin until about 5mm thick.
- 2
Set out three shallow dishes: one with the plain flour, one with the beaten egg, and one with the breadcrumbs mixed with the finely grated parmesan.
- 3
Season the escalopes, then coat each one first in flour, then egg, then the breadcrumb mixture, pressing the crumbs on firmly.
- 4
Heat half the olive oil in a large frying pan over a medium-high heat and fry two escalopes for 3-4 minutes on each side until golden and cooked through with no pink remaining. Repeat with the remaining oil and escalopes.
- 5
Toss the rocket and cherry tomatoes together and pile on top of the warm cutlets.
- 6
Cut the lemon into wedges and serve alongside for squeezing over.
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