SAGE & PARMESAN VEAL COTOLETTA

SERVES 6

6 x 190g veal cutlets, French trimmed Plain flour, to dust

170g stale white sourdough breadcrumbs

1/2 cup (40g) finely grated parmesan

1/2 bunch sage, finely chopped

Zest of 1 lemon, plus extra wedges to serve

2 eggs, lightly beaten

1/2 cup (125ml) milk

1/2 cup (125ml) extra virgin olive oil 1 small radicchio, leaves separated, torn

1/2 bunch endive, leaves separated

1/2 cup basil leaves

PARMESAN DRESSING

1/4 cup (60ml) extra virgin olive oil

1/4 cup (20g) parmesan, finely grated

Juice of 1 lemon

Working with 1 cutlet at a time, use a meat mallet to pound to 1cm thick.

Spread flour onto a plate and season. Place breadcrumbs, parmesan and sage in a large bowl with the lemon zest. Season and mix to combine. In a separate bowl, beat eggs with the milk.

Lightly coat each cutlet in flour, then the egg mixture and finally in the breadcrumb mixture. Repeat with remaining cutlets. Place on a tray and chill for 15 minutes. Preheat oven to 200°C.

Heat half the oil in a large frypan over medium-high heat. In 2 batches, add cutlets and fry for 4-5 minutes each side until golden. Repeat with remaining cutlets and oil. Place cutlets on a baking tray and bake for 8-10 minutes for medium or until cooked to your liking. Remove from the oven. Rest for 5-6 minutes before serving.

For the dressing, combine all the ingredients and season to taste.

Place radicchio, endive and basil in a large bowl and gently toss with dressing. Serve veal cotoletta with radicchio salad and lemon wedges alongside.