Cotolette alla Milanese (Schnitzel) with a Calabrian Twist

What else can I say, but an Italian classic that’s now served in every Aussie pub!

Execution: Easy
Preparation time: 40 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:

• 4 (600g) leg steaks

• 1/3 cup plain flour

• 2 eggs

• 1 1/2 cups dried breadcrumbs

• ¼ cup grated parmesan cheese

• 1 lemon – zest only

• ½ bunch of parsley finely chopped

• 1 garlic clove, minced

• vegetable oil or extra-light olive oil, for shallow frying

• Lemon wedges, to serve

• Creamy Mashed potatoes, to serve (boil potatoes until soft, use potato masher, add heated cream and butter into mixture and gradually beat together, sieve and serve)

• Peas, to serve (simmered in some water with onion, salt and pepper)

How to Prepare:

Place veal between 2 sheets of plastic wrap. Using a meat mallet, pound until 5mm thick.

Place flour and salt and pepper on a large plate. Lightly whisk eggs and 2 tablespoons cold water in a shallow bowl. Place breadcrumbs in a shallow bowl, (and here’s the Calabrian twist):- add grated parmesan, chopped parsley, lemon zest, and minced garlic and combine very well. Lightly coat veal in flour, shaking off excess. Dip in egg mixture then breadcrumb mixture, pressing crumbs on with fingertips to secure. Place schnitzels on a plate. Refrigerate for 30 minutes.

TIP: If you have excess flour and breadcrumb mixture, make sure you double coat! 

Preheat oven to 140°C/120°C fan-forced. Line a large baking tray with baking paper. Pour oil into a large frying pan until base is covered. Heat over medium-high heat. Reduce heat to medium. Cook 2 schnitzels for 2 to 3 minutes each side for medium or until golden. Drain on paper towel. Place in oven on prepared tray to keep warm. Repeat with remaining schnitzels. Serve with lemon wedges, mash and peas.