Veal cotoletta with cabbage, mint, apple and dill

SERVES 4

Veal cutlets really are special. Italian butchers will prepare them so they’re quite thin. Alternatively, ask for flattened-out veal slices from the leg.

40 gm fine fresh breadcrumbs 40 gm panko crumbs 25 gm (⅓ cup) finely grated parmesan 10 sage leaves, coarsely chopped 4 veal cutlets (200gm each) Plain flour, for dusting 1-2 eggs, beaten 90 ml extra-virgin olive oil 30 gm butter Lemon wedges, to serve

CABBAGE & MINT SALAD

½ small Savoy or white cabbage, thinly sliced on a mandolin or with a food processor 1 apple, thinly sliced on a mandolin 1 cup (loosely packed) mint, thinly shredded 2 tbsp finely chopped dill 2 tbsp extra-virgin olive oil 2 tsp sherry vinegar Squeeze of lemon, to taste

1 Toss breadcrumbs, panko, parmesan and sage in a bowl.

2 Season veal with salt and lightly dust with flour. Dip in egg, then the crumb, shaking off excess. Transfer to a plate.

3 Heat a large heavy-based frying pan over medium-high heat. Add oil and butter. Once butter is foaming (1-2 minutes) add veal and cook on one side until golden brown (2-3 minutes; reduce the heat a little if it’s browning too quickly). Season to taste, then turn, season again and fry until golden brown and cooked to your liking (2-3 minutes for medium rare). Rest on paper towels.

4 Meanwhile, for cabbage salad, combine cabbage, apple, mint and dill in a bowl. Whisk oil, vinegar and lemon juice together in a separate bowl, toss with salad and serve with veal.