Veal cotoletta with smashed pumpkin and marinated zucchini

Veal cotoletta with smashed pumpkin and marinated zucchini

By
From
Feasting
Serves
6
Photographer
Elisa Watson

My fondest memory of eating out as a child was Sunday lunch with my maternal grandparents at the Transylvania. This old restaurant in the Melbourne suburb of Prahran was where you went for the best beef goulash and veal schnitzels that covered the entire plate. My veal cotoletta are more refined but no less satisfying. Cooper’s bar mitzvah was Italian themed and the men couldn’t believe their luck when these oversized chops appeared on their plates.

Ingredients

Quantity Ingredient
200g breadcrumbs
1 lemon, zest
1 teaspoon salt
1 teaspoon pepper
50g plain (all-purpose) flour
3 eggs, beaten
6 x 220g veal cutlets, French trimmed
olive oil, for frying

Smashed pumpkin

Quantity Ingredient
125ml olive oil
1kg butternut or jap pumpkin, cut into 2cm cubes
2 garlic cloves, flinely sliced
5 sprigs flat-leaf (italian) parsley, plus 1 tablespoon chopped
2 teaspoons salt

Marinated zucchini

Quantity Ingredient
6-8 small zucchinis
1 tablespoon salt
1 garlic clove, finely sliced
125ml olive oil
4 tablespoons balsamic vinegar
3 tablespoons mint, finely chopped
1 tablespoon pine nuts

Method

  1. Combine the breadcrumbs, lemon zest, salt and pepper in a shallow bowl. Put the flour in a second bowl, and the beaten egg in a third bowl.
  2. One by one, coat the veal cutlets first in the flour, shaking off any excess, then dip them in the beaten egg, and finally coat them in the breadcrumb mixture. Place the crumbed cutlets on a baking tray.
  3. To make the smashed pumpkin, heat the oil in a large saucepan over low heat. Add the pumpkin, garlic, parsley sprigs and salt. Cover with a lid and cook for 10 minutes, stirring occasionally, until the pumpkin breaks down to a rough consistency.
  4. Remove the pumpkin from the heat and stir. Check and adjust the seasoning if necessary, then sprinkle with the chopped parsley and keep warm until ready to serve.
  5. To prepare the marinated zucchini, shave the zucchinis lengthways with a potato peeler or on a mandoline. Put the zucchini ribbons in a bowl, sprinkle over the salt and toss well. Allow to sit for 1 hour so the salt draws out the moisture, then drain. Transfer to a serving bowl and add the remaining ingredients. Mix gently to combine.
  6. Heat 3–4 tablespoons of oil in a large frying pan over medium heat. Cook the cutlets, in batches, for 3 minutes each side for medium, or until cooked to your liking.
  7. Serve the cutlets hot with the smashed pumpkin and marinated zucchini on the side.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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