Veal cotoletta

Veal cotoletta

At Home with Ben
Mark Roper

This dish was so popular when I used to cook it at Monte’s in London. I also cooked it on The Best in Australia, and it won! It might have something to do with the funky crumbing mix of cornflakes and parmesan. It’s a simple combination of flavours but it works really well.


Quantity Ingredient
4 x 180g veal rib-eye steaks
4 cups cornflakes
100g parmesan, finely grated
1 cup plain flour
1 egg
200ml milk
100g butter
2 1/2 tablespoons sunflower oil
12 sage leaves
8 anchovy fillets
bunch wild rocket, to garnish


Quantity Ingredient
1 large red capsicums
2 ripe tomatoes
1 small garlic clove, chopped
1 tablespoon chopped basil
freshly ground black pepper
2 1/2 tablespoons red wine vinegar
100ml extra-virgin olive oil


  1. Place the veal steaks between sheets of baking paper and beat until they’re each around 3 mm thick.
  2. Crush the cornflakes into fine crumbs in a mortar with a pestle. Combine with the parmesan.
  3. In a separate bowl, combine the flour, egg and milk and whisk to a smooth batter.
  4. Dip the veal into the batter, allowing the excess batter to drip off. Dredge in the cornflake and parmesan crumbs. To ensure that the veal is well coated with crumbs, pat it between your hands. Place each crumbed steak on a tray while you crumb the remaining veal cotolettas.
  5. To make the salsa, grill the capsicum until charred, then allow to cool. Remove the skin and seeds, then dice. Blanch, skin and deseed the tomatoes, then dice. Place in a bowl and combine with the diced capsicum. Add the garlic and basil. Season with salt and pepper, then add the red wine vinegar and olive oil.
  6. Heat a frying pan large enough to fit two of the cotolettas. Add 50 g of butter and the sunflower oil. When the butter starts to foam, add the veal and cook until crisp and golden on both sides. Remove from the pan and cook the remaining cotolettas.
  7. Clean the pan, then add the remaining butter and heat until it starts to foam. Add the sage leaves and anchovies, allowing the sage to become crisp and the anchovy to soften.
  8. Place the cotolettas on plates and dress with the sage and anchovy butter. Scatter with the salsa, and garnish with a little wild rocket.
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