Ingredients
115g breadcrumbs
20g fresh thyme chopped
20g flat leaf parsley chopped
To taste salt flakes
To taste freshly cracked black pepper
20g seasoned flour
4 veal cutlets
60g free range eggs beaten
2 tbspn unsalted butter for frying
5ml Extra Virgin Olive Oil to stop butter burning
1 tspn freshly squeezed lemon juice
Garlic and Mascarpone
1 head garlic
1 tbspn mascarpone
115g breadcrumbs
20g fresh thyme chopped
20g flat leaf parsley chopped
To taste salt flakes
To taste freshly cracked black pepper
20g seasoned flour
4 veal cutlets
60g free range eggs beaten
2 tbspn unsalted butter for frying
5ml Extra Virgin Olive Oil to stop butter burning
1 tspn freshly squeezed lemon juice
Garlic and Mascarpone
1 head garlic
1 tbspn mascarpone
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Methods
1
To make the breadcrumbs, remove all the crusts from a 2 – 3 day old loaf of white bread. Process in a food processor until crumbed; add the fresh herbs, salt and pepper and process to combine.
2
Heat a large frying pan on the stove over a medium high heat. Toss the cutlets in the seasoned flour, dusting off the excess flour; dip each cutlet into the beaten egg and then into the fresh breadcrumbs.
3
Once the frying pan is hot, add the butter and Extra Virgin Olive Oil. Once the butter is nut brown, add all the cutlets. Cook the cutlets on both sides until golden, reduce the heat a little to avoid the crumbs from burning and continue to cook for another 10 – 12 minutes.
FOR THE GARLIC AND MASCARPONE
4
Cut the top off the garlic and roast whole in the oven for 40 minutes at 180C, then add a tablespoon of mascarpone and put back in the oven for 10 minutes. Quarter and serve with veal cutlets and a squeeze of fresh lemon.
1
To make the breadcrumbs, remove all the crusts from a 2 – 3 day old loaf of white bread. Process in a food processor until crumbed; add the fresh herbs, salt and pepper and process to combine.
2
Heat a large frying pan on the stove over a medium high heat. Toss the cutlets in the seasoned flour, dusting off the excess flour; dip each cutlet into the beaten egg and then into the fresh breadcrumbs.
3
Once the frying pan is hot, add the butter and Extra Virgin Olive Oil. Once the butter is nut brown, add all the cutlets. Cook the cutlets on both sides until golden, reduce the heat a little to avoid the crumbs from burning and continue to cook for another 10 – 12 minutes.
FOR THE GARLIC AND MASCARPONE
4
Cut the top off the garlic and roast whole in the oven for 40 minutes at 180C, then add a tablespoon of mascarpone and put back in the oven for 10 minutes. Quarter and serve with veal cutlets and a squeeze of fresh lemon.
