Serves 4 / Preparation 40mins / Cooking 15mins
- 4 x 200g veal coteletta’s beaten thin
- 4 cups Cornflakes crushed
- 100 g Parmesan
- 1 cup Flour
- 1 Egg
- 200 ml Milk
- 12 sage leaves
- 8 anchovy fillets
- 100 g Butter
- 1 sweet red pepper
- 2 ripe Tomatoes
- 1 Clove Garlic
- 2 tablespoons Basil
- 50 ml red wine vinegar
- 100 ml Extra Virgin Olive Oil
- Salt & Pepper
- 1 bunch wild Rocket
In a mortar and pestle crush the corn flakes into fine crumbs. Combine the corn flake crumbs with finely grated Parmesan cheese.
In a separate bowl combine the flour, egg and milk and whisk to a smooth batter.
Dip the beaten veal into the batter and then allow the excess batter to drip off. Then dredge in the cornflake and Parmesan crumb. Ensure that the veal is well coated with the crumb by patting between your hands. Place onto a tray while you complete the process with the remaining veal cotelettas.
Grill the pepper until charred black and then allow to cool. Remove the skin and seeds and then dice. Blanch, skin and deseed the tomato and dice. Combine tomatoes with the pepper in a bowl. Chop the garlic and basil and add to the pepper and tomato. Season with salt and pepper. Add the red wine vinegar and olive oil and set aside.
Heat a pan large enough to cook two of the cotelettas. Add a quarter of the butter and a tablespoon of oil. When the butter starts to foam, add the veal and cook until crisp and golden on either side. Remove from the pan and then clean the pan. Add another quarter of the butter and again heat until it starts to foam. Then add the sage leaves and anchovies, allow the sage to crispen and the anchovy to soften.
Place the cotelettas onto plates and dress with the sage and anchovy butter. Then scatter with the pepper and tomato salsa. Finally garnish with a little wild rocket.
As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit www.LifeStyleFOOD.com.au