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Rosemary and Parmesan Veal Cotoletta

Rosemary and Parmesan Veal Cotoletta

Serves 4


  • 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


Step 1

Working with 1 cutlet at a time, place meat between two sheets of baking paper, using a meat mallet to pound to 1cm thick.

Step 2

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.

Step 3

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.

Step 4

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.