Rosemary and Parmesan Veal Cotoletta
- 4 x 300g Veal cutlets
- Plain flour to dust
- 150g panko crumbs
- Zest of 1 lemon plus extra to serve
- 3 sprigs rosemary, finely chopped
- ½ cup grated parmesan plus extra to serve
- 2 eggs lightly beaten
- ½ cup (125ml) vegetable oil
- 2 cups wild rocket
Working with 1 cutlet at a time, place meat between two sheets of baking paper, using a meat mallet to pound to 1cm thick.
Place flour onto a plate and season with salt flakes and cracked pepper. Place panko breadcrumbs, lemon zest, rosemary and parmesan onto a plate and mix to combine. In a separate bowl, beat eggs.
Lightly coat each veal cutlet in flour, then into the egg and finally in the panko breadcrumb mixture. Repeat with remaining cutlets. Place on a tray and chill for 15 minutes. Preheat oven to 200°C.
Heat vegetable oil in a large frypan over medium-high heat. In 2 batches, add cutlets and fry for 4-5 minutes each side until golden. Repeat with remaining cutlets. Place cutlets on a baking tray and bake for 8 minutes for medium or until cooked to your liking. Remove from the oven. Rest for 5 minutes.
Serve veal cotoletta with rocket, parmesan and lemon wedge.