COTOLETTA MILANESE

SERVES 4

4 x 350g French-trimmed veal cutlets 1 cup (150g) plain flour, to dust 300g stale white sourdough breadcrumbs 1/4 cup finely chopped flat-leaf parsley 2 eggs 1 cup (250ml) milk Vegetable oil, to fry Lemon wedges, to serve

SPINACH RIPASSATI

21/ 2 tbs extra virgin olive oil 2 garlic cloves, finely chopped 1 dried chilli, crushed 400g baby spinach

For the spinach ripassati, heat the oil in a large high-sided frypan with lid over high heat. Add garlic and chilli, and cook, stirring continuously, for 1-2 minutes until fragrant. Add the spinach, cover with lid and cook, shaking pan occasionally, for 2-3 minutes until spinach is wilted. Season to taste. Drain excess liquid, then return to pan and keep warm until ready to use.

Meanwhile, use a meat mallet to pound each cutlet to 1cm thick. Season the flour, then spread on a large plate. Place breadcrumbs and parsley in a large bowl. Season to taste and mix to combine.

In a bowl, beat eggs with the milk. Lightly coat the cutlets first in the flour, then in the milk mixture, and finally in the breadcrumb mixture. Place cutlets on a tray and chill for 15 minutes.

Preheat oven to 180°C. Half-fill a large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Fry the cutlets, in batches, for 4-5 minutes until golden. Place cutlets on a baking tray and bake for 8-10 minutes until cooked to your liking. Remove from the oven and rest for 5-6 minutes before serving. Serve with spinach ripassati, lemon wedges and freshly ground black pepper.