Social-Feeds-Cookbook-2016

COtoleTta with Sage
And Walnuts
By @young.ryan.t
Cooking difficulty: easy
20 minutes (preparation) + 10 minutes (cooking)
Serves 4
“This simple recipe of cotoletta is a midweek staple in my household. Using young, organic,
milk fed veal ensures a perfect final product. Paired with a simple salad it makes for a quick
and easy meal for when time isn’t on your side.”
Ingredients
Method
2 boneless veal ribs
approximately 250g each
2 eggs, lightly beaten
100g seasoned flour
200g fine fresh breadcrumbs, seasoned
120ml olive oil
60g unsalted butter
12 fresh sage leaves
12 fresh walnuts, broken in half
1 lemon, cut into wedges
Cut each piece of veal in half to create four equal cutlets.
Pound out the veal cutlets until they are approximately 1cm in thickness.
Coat the veal with seasoned flour, then egg, then breadcrumbs, shaking off excess
in between and set aside.
In a large nonstick frying pan, heat the olive oil over medium high heat, add the
cotoletta and cook until golden and delicious (approximately 4 minutes).
Turn, add the butter, sage and walnuts.
Baste the cotoletta until cooked (approximately 2 minutes). The sage and walnuts
should now be crispy and the butter should have a brown hue.
Serve hot straight from the pan, drizzled with the infused pan juices. Season with
flakey salt and garnish with lemon.
Maker’s note
“Victoria has a diverse history with Italian food. Most households know at least
three or four recipes that are cooked on almost a weekly basis. My recipe calls
for the freshest and best ingredients, sourced locally. When my local butcher
can source it, I like to use Otway Harvest Rose veal for this dish.”
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