Veal cutlets with pancetta and Fontina

AT A GLANCE

  • Serves 6 people

This makes a great alternative to veal parmigiana because it has no tomato sauce.

  • 6 veal cutlets (about 220gm each)
  • 150 gm (1 cup) plain flour
  • 125 ml (½ cup) milk
  • 2 eggs
  • 140 gm (2 cups) fresh fine ciabatta breadcrumbs
  • 50 gm parmesan, finely grated
  • ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
  • 100 ml olive oil
  • 50 gm unsalted butter, coarsely chopped
  • 6 thin slices mild pancetta
  • 180 gm Fontina, coarsely grated
01   Place veal cutlets between two pieces of plastic wrap and flatten to 1cm thick with a meat mallet, season both sides to taste.
02   Place flour in a large bowl, season to taste. Whisk milk and eggs in a bowl, season to taste. Combine breadcrumbs, parmesan and parsley on a tray, season to taste, then dust veal cutlets in seasoned flour, dip in eggwash and coat with breadcrumbs, shake off excess and set aside.
03   Preheat a grill over high heat. Heat oil and butter in a large frying pan over medium heat. Cook cutlets in batches, turning once, until golden (3-4 minutes each side), transfer to an oven tray lined with baking paper and repeat with remaining cutlets.
04   Top each cutlet with a slice of pancetta and scatter with Fontina. Grill until cheese melts (3-4 minutes) and serve hot with lemon wedges and a leaf salad.

Topics:

MAIN, WINTER, DRINK SUGGESTION, PARMESAN, VEAL, FONTINA, ITALIAN, PANCETTA, CHEESE

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON

Drinking Suggestion:

TANGY WHITE VERNACCIA. , suggested by MAX ALLEN

FEATURED IN

May 2010

May 2010

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