Veal cotoletta with spring vegetables and anchovy

Name: Veal cotoletta with spring vegetables and anchovy
Cook time: 1 h
Yield: 2
Cuisine: Modern Australian,Italian
Ingredients: 2 veal cutlets (200-250g each), bone in; 1 cup plain flour; 2 eggs, beaten; 1¼ cups fine breadcrumbs; 1 garlic clove, grated on a microplane; ¼ cup grated parmigiano reggiano; ¾ cup olive oil

Danielle Alvarez

September 22, 2023

Veal cotoletta with spring vegetables and anchovy.William Meppem

Time:30 mins - 1 hourServes:2

This dish feels like something you might get at a neighbourhood restaurant (read: a little bit fancy), but I promise it comes together really simply. Feel free to use pork cutlets instead of veal cutlets if they’re proving tricky to find.

Ingredients

2 veal cutlets (200-250g each), bone in
1 cup plain flour
2 eggs, beaten
1¼ cups fine breadcrumbs
1 garlic clove, grated on a microplane
¼ cup grated parmigiano reggiano
¾ cup olive oil

FOR THE VEGETABLE SALAD

60g snow peas
60g sugar snap peas
100g asparagus
lemon zest

FOR THE ANCHOVY MAYO

1 soft-boiled egg
4 anchovy fillets
1 garlic clove, grated on a microplane
1 tbsp lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
⅓ cup neutral oil
2 tbsp creme fraiche

TO SERVE

2 lemon wedges
1 bunch broad-leaf rocket

Method

Step 1
Working one at a time, place the veal cutlets between two sheets of baking paper. Using a mallet or a small, heavy pan, bash the meat until it’s very thin.
Step 2
Set up 3 dishes: one with plain flour, one with the beaten eggs, and the last with the breadcrumbs. Add the grated garlic to the eggs and mix. Add the grated parmigiano to the breadcrumbs and mix.
Step 3
Season the cutlets with salt and black pepper and crumb them by running them through the flour, then the egg and then the crumbs. Place on a plate and refrigerate if not cooking straight away.
Step 4
Boil a pot of salted water.
Step 5
To make the vegetable salad, pull the strings from the snow peas and sugar snap peas and cut them in half, diagonally. Trim the woody stems from the asparagus and slice on the bias so they are similar lengths to the peas.
Step 6
Blanch the vegetables in boiling water for 1 minute, then drain and spread onto a tray to cool. Set aside.
Step 7
To make the mayonnaise, place all the ingredients, except the oil and the crème fraîche, in a small food processor and pulse until well combined. With the machine running, slowly stream in the oil. When emulsified, add the creme fraiche and pulse to combine. Taste for seasoning and adjust with salt and black pepper. Set aside.
Step 8
Set a large frypan on the stove over high heat. Add the oil and when hot, add the crumbed cutlets. Cook until browned on each side. Remove from the pan and place on a rack to drain off any excess oil. Season with salt and black pepper.
Step 9
In a small mixing bowl, combine the blanched vegetables and 2 heaped tbsp of the mayonnaise, a pinch of salt and a few fresh gratings of lemon zest. Toss to combine.
Step 10
Serve the cotoletta with the dressed vegetable salad, fresh rocket, a wedge of lemon and extra mayonnaise on the side.