Golden Veal Milanese with Rocket, Lemon and Shaved Parmesan

⏱ 35 min · Serves 2

A whisper-thin veal cutlet in a shatteringly crisp parmesan crumb, fried in butter until deep gold, then crowned with peppery rocket, sweet cherry tomatoes and a squeeze of lemon. Simple, classic Milan — and pure showmanship on a plate.

Per serving: 880 kcal · 54.0g protein · 56.0g carbs · 49.0g fat

Ingredients

• 2 veal loin or rump escalopes (about 150g each)
• 70g plain flour
• 2 large eggs
• 120g fine dry breadcrumbs (or panko, blitzed finer)
• 30g Parmesan, finely grated, plus extra shavings to serve
• 1/2 tsp fine sea salt, plus more to season
• Freshly ground black pepper
• 60g unsalted butter
• 2 tbsp mild olive oil
• 60g wild rocket
• 150g cherry tomatoes, halved
• 1 tbsp extra virgin olive oil
• 1 lemon, half juiced, half cut into wedges

Method

1. Place each escalope between two sheets of baking paper and pound gently with a rolling pin until an even 4-5mm thick. Season both sides with salt and pepper.
2. Set out three shallow dishes: flour in the first, eggs beaten with a pinch of salt in the second, and breadcrumbs mixed with the grated Parmesan in the third.
3. Coat each cutlet in flour and shake off the excess, dip fully in egg, then press firmly into the crumbs on both sides so they stick in an even, generous layer. Rest on a rack for 10 minutes to set the crust.
4. Heat the butter and olive oil in a large frying pan over medium heat until the butter foams and smells nutty but is not browning fast.
5. Fry the cutlets one or two at a time for 3 minutes per side, spooning the foaming butter over as they cook, until deep golden and crisp. Drain briefly on kitchen paper and season with a little salt.
6. Toss the rocket and tomatoes with the extra virgin olive oil, lemon juice, salt and pepper.
7. Plate each cutlet, pile the salad on top or alongside, scatter with Parmesan shavings and serve immediately with lemon wedges.