Ingredients:
250g rack of veal
50g white flour
2 eggs
100g Panko bread crumbs
Zest of one lemon
A sprinkle of Maldon salt
200g clarified butter
50g rocket salad
A handful of cherry tomatoes
Method:
- Remove the bone from your veal rack and place to one side. Pound the meat until even and thin.
- Cover your cutlet in a layer of flour. Whisk eggs with some salt and use to coat your cutlet. Spread your Panko crumbs onto an even surface. Transfer your egg-coated veal onto the crumbs and coat thoroughly.
- Place your clarified butter in a pan on high heat. Cook cutlet evenly on both sides until golden in colour.
- Remove the veal and place it on blotting paper to dry off excess butter.
- Repeat the above procedure with the bone, cooking it separately. Place the veal and bone on a plate and shower with Maldon salt and lemon zest.
- Plate the veal and bone alongside a light rocket and cherry-tomato salad, with a good sized wedge of lemon.
The cheat sheet:
- Choose a thin piece of meat. This will prevent it from ending up undercooked, and ensure it is both crispy and juicy.
- For extra freshness, add some grated lemon to the top of the veal once it is cooked.
- You can follow the same recipe using a nice piece of chicken breast. However, remember that chicken needs to be well done, so always cook it through.
- Bread the cutlet twice. This may not be the healthiest option, but the result is a perfect crust.
- If you are looking for another side dish, sauté some mushrooms and serve them with your cutlet.
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Read more:
How to make... tandoori chicken
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Updated: August 12, 2017, 7:13 AM