Veal Cotoletta
Serves 4
Time 20 minutes
Ingredients
4 veal loin
Salt & pepper
1 bunch sage
1 bunch thyme
4 slices prosciutto
1 cup plain flour
3 eggs
3 tbsp milk
Pinch salt
1 cup panko breadcrumbs
1 tbsp sesame seeds
1 tbsp poppy seeds
¼ cup extra virgin olive oil
100g butter
1 lemon
1 tuft of flat-leaf parsley
Salt & pepper
Method
Season veal with salt, pepper, thyme and sage. Top each piece of veal with prosciutto, tap with a meat hammer.
Prepare the crumbing stations, the first with flour, the second with egg, milk and salt whisked gently until combined, the third with panko bread crumbs, sesame seeds & poppy seeds. Carefully dust the veal in the flour, dip in the egg and then the breadcrumbs. Add butter and oil to a hot pan over medium heat.
Add the crumbed veal and cook for 2-3 minutes on each side, or until golden brown. Serve with lemon juice, chopped parsley and additional salt & pepper if needed.