Parmesan Crusted Veal with Salsa Verde

Yes, I know it’s controversial!

I know that most people will not eat veal. It’s very controversial. I grew up eating veal. It is very difficult to even find veal at the market. You can substitute chicken or pork for the following recipe.

Parmesan Crusted Veal with Salsa Verde

Serves 6

6 veal cutlets
Flour for dredging
2 eggs, beaten
2 oz bread crumbs
2 oz Parmesan, Grana Padano, grated
Olive oil

Salsa Verde
2 cloves garlic
8 anchovy fillets
2 shallots, finely chopped
2 lemons, zested and juiced
4 Tbs capers, rinsed and drained, chopped
1 bunch parsley, chopped
1 bunch basil, chopped

To make the salsa verde, crush the garlic in a pestle and mortar, or food processor, add the anchovies and crush again to a rough paste, then add the shallot and zest and give it a good mix to release the flavors. Stir in the capers, herbs and lemon juice, bruising the herbs a little. Season and add enough olive oil to get the consistency you want.
Lay the veal cutlets on a board and bash them out a little with the end of a rolling pin. Scrape any fat and meat off the ends of the bones to clean them up. Put the flour on a plate, the egg on another and the breadcrumbs mixed with the cheese on another.

Dip the cutlets in flour, egg and then the breadcrumb mixture, keeping the bones as clean as possible.

Heat a little oil in a large frying pan and cook the cutlets in batches until browned on each side, about 2 minutes per side, the middles should be cooked through by the time the crumbs are browned. Sprinkle with salt and serve with the salsa verde.

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