Veal chops with sage & creamy squash polenta
Enjoy time together at the weekend preparing this special dish for two
Milanese veal cutlets
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 6 vealcutlets (about 200g each), bones still attached
- 4 eggs
- 10 basil leavesfinely chopped
- 2 tbsp finely grated parmesan
- 200g dried breadcrumbs
- olive oilfor shallow-frying
- lemon wedgesfried courgettes and spring salad, to serve (optional)
Nutrition: Per serving
- kcal425
- fat20g
- saturates4g
- carbs27g
- sugars0g
- fibre0g
- protein37g
- salt0.7g
Method
step 1
Use a tenderiser or rolling pin to flatten the chops, leaving the bone attached, then trim away the fat.
step 2
Beat the eggs, then mix in the basil, parmesan and some seasoning. Transfer the mixture to a plate or shallow bowl, then spread the breadcrumbs out on another plate. Dip each of the chops in the egg mixture, then immediately roll them in the breadcrumbs to thoroughly coat them. Repeat this process to give the chops a double layer of egg and breadcrumbs.
step 3
Heat enough oil to cover the base of a large frying pan. Working in batches, fry the chops over a gentle heat for 3-4 mins each side, until the breadcrumbs turn a deep gold (you may need to add more oil to the pan as you go). Serve with a lemon wedge, some fried courgettes and a spring salad, if you like.
