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Veal Cotoletta with Sage & Lemon

Recipe by Tobie Puttock

Tobie's Veal Cotoletta recipe will be is a super popular mid-week staple for you all year round. Mix things up by using chicken, fish or pork for just as tasty results.

  • Sea salt and cracked pepper
  • About 400g veal (schnitzel cut)
  • 8 sage leaves
  • Flour for dusting
  • Coarse breadcrumbs or panko
  • Tablespoon roughly chopped rosemary
  • 2 eggs, lightly whisked with a fork
  • Olive oil for shallow for frying
  • 2 lemon wedges
  1. Cut the veal in half; beat one piece at a time with a meat mallet in between two pieces of cling film. Like a schnitzel cut.
  2. Season the veal on both sides, press two leaves of sage onto each side of each piece of veal.
  3. Dust the veal in flour, give it a little shake to get rid of any excess flour and then dip it in the egg wash followed by the breadcrumbs. Pat the crumbs onto the veal firmly.
  4. Pan fry the crumbed veal in about 1cm of hot olive oil until golden on both sides.  (Test how hot your oil is by sprinkling a few breadcrumbs in the oil beforehand).
  5. Use kitchen paper to remove any excess oil. Serve hot with lemon.


Head over to this page here to watch Tobie’s recipe video.

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