Veal cotoletta with asparagus and preserved lemon

Ingredients

• 330 gm white asparagus, drained and roughly chopped
• 1 garlic clove, roughly chopped
• 1/4 preserved lemon, flesh discarded rinsed, roughly chopped
• 1 tbsp fennel seeds, crushed
• 40 gm (1/2 cup) finely grated pecorino, plus extra grated to serve
• 8 veal schnitzels (150 gm each)
• 125 ml (1/2 cup) extra-virgin olive oil
• 2 bunches asparagus, shaved lengthways on a mandoline
• 120 gm baby rocket
• Chopped chervil and lemon wedges, to serve

Instructions

1. 1

   1.: Place white asparagus, garlic and preserved lemon in a small food processor and process until finely chopped. Add mayonnaise, season to taste and pulse until combined.

2. 2

   2.: Combine fennel seeds and grated pecorino on a large tray; season to taste then press schnitzels into the mix to coat both sides.

3. 3

   3.: Heat half the oil in a large non-stick frying pan over medium-high heat. Cook schnitzels, in batches, until golden and crisp (2 minutes each side). Drain on paper towel.

4. 4

   4.: Combine shaved asparagus, rocket and remaining oil in a bowl. Season to taste and toss gently to combine.

5. 5

   5.: Top schnitzels with chervil and serve with asparagus salad, mayonnaise and lemon wedges.