Veal Cotoletta

Serves 4
Time 20 minutes


4 veal loin

Salt & pepper

1 bunch sage

1 bunch thyme

4 slices prosciutto


1 cup plain flour


3 eggs

3 tbsp milk

Pinch salt 


1 cup panko breadcrumbs

1 tbsp sesame seeds

1 tbsp poppy seeds


¼ cup extra virgin olive oil

100g butter


1 lemon

1 tuft of flat-leaf parsley

Salt & pepper


Season veal with salt, pepper, thyme and sage. Top each piece of veal with prosciutto, tap with a meat hammer. 

Prepare the crumbing stations, the first with flour, the second with egg, milk and salt whisked gently until combined, the third with panko bread crumbs, sesame seeds & poppy seeds. Carefully dust the veal in the flour, dip in the egg and then the breadcrumbs. Add butter and oil to a hot pan over medium heat. 

Add the crumbed veal and cook for 2-3 minutes on each side, or until golden brown. Serve with lemon juice, chopped parsley and additional salt & pepper if needed.