VEAL COTOLETTA

Italy's version of the schnitzel. Our cotoletta is a flattened veal cutlet on the bone, crumbed with parmesan, thyme and Baker Bleu breadcrumbs. Tender, crunchy, herbaceous and salty, and on the table in mere minutes. We suggest to serve it with radicchio salad with buttermilk dressing and a lemon cheek.

INGREDIENTS

METHOD

1 x Veal Cotoletta per person

Olive oil

Lemon

BUTTERMILK DRESSING:

150ml Buttermilk

1 tbsp Dijon mustard

1 tbsp creme fraiche

1 tbsp chardonnay vinegar

1 tbsp lemon juice

100ml olive oil

salt & freshly ground white pepper

SALAD:

1 cos lettuce

1 radicchio lettuce

1 bunch of red radishes

Pan fry in olive oil for 3 minutes on each side. Serve with a cheek of lemon, and a cos, radicchio & radish salad with buttermilk dressing

A delicious, simple salad that serves 6:

To make the dressing, whisk together the buttermilk, mustard, creme fraiche, vinegar and lemon juice. Continue whisking while slowly adding the olive oil. Taste and season with a pinch of salt and white pepper.

For the salad, first discard qany sad outer leaves from the lettuces. Wash and dry well, then tear into smallish pieces about 2cm. Using a mandoline or very sharp knife, slice the radish into paper-thin discs and put these into a bowl with the torn lettuces. With a large salad spoon, gently toss the salad with half of the dressing and a pinch of salt. Taste the salad and add more dressing if desired.