Veal cutlets with pine nuts, rosemary and orange crumbs

Veal cutlets with pine nuts, rosemary and orange crumbs

By
From
Moorish
Serves
4
Photographer
Mark Roper

Crumbing mixes are a simple and effective way of transforming all kinds of meat and poultry dishes, especially pork and veal, which are, in our view, often rather bland. The crumb used here combines the lovely, mildly resinous flavour of toasted pine nuts with sweet orange and herbs. It is probably just cheesy enough to be popular with the kids, too.

Crumbing mix

Ingredients

Quantity Ingredient
180g pine nuts, toasted and roughly crushed
250g breadcrumbs
1 orange, zested
1/3 cup rosemary, finely chopped
1/4 cup sage, finely chopped
80ml olive oil
3 eggs
60g parmesan, grated
200g plain flour
salt and pepper
8 veal cutlets

To serve

Quantity Ingredient
Green harissa, (optional)
Baby spinach leaves with citrus fruits and crushed pine nuts
see method for ingredients

Method

  1. To make the crumbing mix, place all the ingredients in a large mixing bowl and combine well.
  2. Pour a generous pool of the oil into a baking dish and put it in the oven while you preheat it to 200┬░C.
  3. In a shallow bowl, lightly whisk the eggs and cheese to make an eggwash.
  4. Now, create a little assembly line of a shallow dish of flour seasoned with salt and pepper, a bowl with the eggwash and a shallow dish of crumbing mix. Dust each cutlet with flour, then dip into the eggwash, followed by the crumbing mix. You are aiming only to crumb the meat, not the bones.
  5. Place the cutlets in the hot baking dish and sprinkle with the remaining oil. Put them in the centre of the oven and cook for 10 minutes. Turn them over and cook for a further 10 minutes. Serve the cutlets with a potato salad and maybe a drizzle of green harissa. Or, if you want to develop the citrus theme a little further, then serve the cutlets with baby spinach leaves with citrus fruits and crushed pine nuts, or try a simple green salad and add a squeeze of fresh orange juice to the vinaigrette.
Tags:
Malouf
Greg
Lucy
Moorish
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