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Herb and Parmesan Crusted Veal Cutlet with Zucchini Flower and Rocket Salad
2 veal cutlets about 200g each
1⁄2 Spanish onion, finely sliced
8 zucchini flowers
100g semi-dried tomatoes
200g rocket
75g unsalted butter
100ml oil
200g plain flour
2 eggs
50ml milk
30ml lemon oil
Herb and parmesan crust
150g breadcrumbs
100g freshly grated parmesan cheese
1⁄2 bunch continental parsley,
finely chopped
1⁄2 bunch mint leaves, finely chopped
1 bunch oregano, finely chopped
1⁄2 tsp sea salt
1⁄2 tsp white pepper
1. Place breadcrumbs, parmesan cheese and freshly chopped herbs into a large bowl with salt and pepper and mix well.
2. In two smaller bowls, place eggs and milk in one and whisk to create an egg wash, place flour in the other bowl.
3. Place one veal cutlet into flour to give a light coating on both sides, use bone to hold the veal.
4. From the flour dip, place the cutlet into the egg wash, coating both sides. Next place veal into the parmesan and herb mix, then pat down cutlet into crumb mix. In a heavy based pan, add oil and 25g butter and turn up the heat. Once butter turns to a white froth, gently add both veal cutlets and cook one side for two minutes before turning.
5. Place into a preheated oven at 180°C for seven minutes. Remove from oven and rest on a paper towel. In a clean heavy based pan add remaining butter to medium heat, once butter has melted add finely sliced onion and allow to simmer for two minutes. Add semi-dried tomatoes, turn heat to high, add zucchini flowers and sauté for three minutes. Remove from heat and toss through rocket until slightly wilted.
6. On two large plates, divide the mixture evenly and place cutlet on top. Drizzle with lemon oil.
Serves 2
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