Christian Carrieri, head chef at Matto at The Oberoi in Dubai, shows us how to make the restaurant’s signature veal cutlet
How to make ... Cotoletta Milanese
250g rack of veal
50g white flour
100g Panko bread crumbs
Zest of one lemon
A sprinkle of Maldon salt
200g clarified butter
50g rocket salad
A handful of cherry tomatoes
- Remove the bone from your veal rack and place to one side. Pound the meat until even and thin.
- Cover your cutlet in a layer of flour. Whisk eggs with some salt and use to coat your cutlet. Spread your Panko crumbs onto an even surface. Transfer your egg-coated veal onto the crumbs and coat thoroughly.
- Place your clarified butter in a pan on high heat. Cook cutlet evenly on both sides until golden in colour.
- Remove the veal and place it on blotting paper to dry off excess butter.
- Repeat the above procedure with the bone, cooking it separately. Place the veal and bone on a plate and shower with Maldon salt and lemon zest.
- Plate the veal and bone alongside a light rocket and cherry-tomato salad, with a good sized wedge of lemon.
The cheat sheet:
- Choose a thin piece of meat. This will prevent it from ending up undercooked, and ensure it is both crispy and juicy.
- For extra freshness, add some grated lemon to the top of the veal once it is cooked.
- You can follow the same recipe using a nice piece of chicken breast. However, remember that chicken needs to be well done, so always cook it through.
- Bread the cutlet twice. This may not be the healthiest option, but the result is a perfect crust.
- If you are looking for another side dish, sauté some mushrooms and serve them with your cutlet.