Parmesan-crusted veal with salsa verde
Use British rose veal for a great taste and assurance of quality in this stylish Italian dish
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 minutes
- To make the salsa verde, crush the garlic in a pestle and mortar, or food processor, add the anchovies and crush again to a rough paste, then add the shallot and zest and give it a good mix to release the flavours. Stir in the capers, herbs and lemon juice, bruising the herbs a little. Season and add enough olive oil to get the consistency you want.
- Lay the veal cutlets on a board and bash them out a little with the end of a rolling pin. Scrape any fat and meat off the ends of the bones to clean them up. Put the flour on a plate, the egg on another and the breadcrumbs mixed with the cheese on another.
- Dip the cutlets in flour, egg and then the breadcrumb mixture, keeping the bones as clean as possible.
- Heat a little oil in a large frying pan and cook the cutlets in batches until browned on each side, about 2 minutes per side, the middles should be cooked through by the time the crumbs are browned. Sprinkle with salt and serve with the salsa verde.
Per serving
386 kcalories, protein 42.9g, carbohydrate 11.3g, fat 19.1 g, saturated fat 4.5g, fibre 0.7g, salt 1.65 g
Recipe from olive magazine, January 2010.
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Ingredients
- 6 veal cutlets, French trimmed or escalopes
- 30g flour
- 2 eggs , beaten
- 50g breadcrumbs
- 50g Parmesan , Grana Padano (or vegetarian alternative), grated
- olive oil
- salad , to serve
SALSA VERDE
- 2 garlic cloves
- 8 anchovy fillets (look out for Fish 4 Ever)
- 2 shallots , finely chopped
- 2 lemons , zested and juiced
- 4 tbsp capers , rinsed and drained, chopped if large
- a large bunch parsley , chopped
- a large bunch basil , chopped
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This super-simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 6 veal cutlets, French trimmed or escalopes
- 30g flour
- 2 eggs , beaten
- 50g breadcrumbs
- 50g Parmesan , Grana Padano (or vegetarian alternative), grated
- olive oil
- salad , to serve
SALSA VERDE
- 2 garlic cloves
- 8 anchovy fillets (look out for Fish 4 Ever)
- 2 shallots , finely chopped
- 2 lemons , zested and juiced
- 4 tbsp capers , rinsed and drained, chopped if large
- a large bunch parsley , chopped
- a large bunch basil , chopped
Per serving
386 kcalories, protein 42.9g, carbohydrate 11.3g, fat 19.1 g, saturated fat 4.5g, fibre 0.7g, salt 1.65 g
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07 June 2010
Belkey rated and commented on this recipe
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12 January 2011
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