Tender, sweet veal cutlets coated in a herby, parmesan and pistachio crumb. This dish is perfectly paired with a bright and acidic minted pea salad.
Prep time 20 minutes
Cook 30 minutes (plus resting)
- 4 veal cutlets, about 3cm thick, about 250g each
- Sea salt
- Plain (all-purpose) ﬂour, seasoned with salt and pepper, for dusting
- 2–3 eggs, lightly whisked
- 180g day-old coarse white breadcrumbs
- 40g ﬁnely grated parmesan cheese
- 1 tablespoon ﬁnely chopped pistachios
- 1 small handful of ﬁnely chopped herbs, such as ﬂat-leaf (Italian) parsley, oregano and thyme
- Finely grated zest of 1 lemon, the lemon reserved for squeezing
- Olive oil, for shallow-frying
- 40g butter, chopped
- Aïoli, brightened with a squeeze of lemon juice, to serve
- 1 lemon, cut into wedges, to serve
- 200g fresh or frozen peas
- 200g sugar snap peas, trimmed
- 1 large handful of baby spinach leaves or pea tendrils
- 1 large handful of torn mint
- 1 golden shallot, thinly sliced
- 1½ tablespoons red wine vinegar
- Squeeze of lemon juice
- 2 teaspoons dijon mustard
- 1 small garlic clove, ﬁnely chopped
1. Bring the veal to room temperature for 30 minutes and season generously with sea salt.
2. Meanwhile, to make the pea salad, blanch all of the peas for 1–2 minutes in a saucepan of boiling salted water until tender and bright green. Drain, refresh under cold running water and drain well. Transfer to a bowl, add the baby spinach or pea tendrils, mint and shallot.
3. Whisk the olive oil, vinegar, lemon juice, mustard and garlic in a bowl, season with salt and pepper and set aside.
4. Preheat the oven to 180°C. Put the seasoned ﬂour and eggs in separate bowls. Combine the breadcrumbs, parmesan, pistachios, herbs and lemon zest in a separate bowl and season with salt and pepper.
5. Dip each cutlet in seasoned flour, then egg, shaking off excess. Dip into the breadcrumb mixture, pressing so the breadcrumbs stick to the veal, coating it completely.
6. Heat 5 mm of olive oil in a large frying pan over medium heat. Add half the butter, then when butter foams, add half the veal. Pan-fry for 4–5 minutes on each side until golden brown. Drain on paper towel. Wipe out pan and repeat.
7. Place cutlets on a wire rack on a baking tray and bake for 4–5 minutes or until the internal temperature reads 60 °C (medium). Set aside to rest for 10 minutes.
8. Drizzle the dressing over the pea salad just before serving and toss to combine. Serve the crumbed veal cutlets with pea salad, lemon aïoli and lemon wedges.