Cotoletta di vitello con salsa al tonno e insalata di erbe

Ingredienti

• 80 gm (2 cups) panko crumbs
• 40 gm (1/2 cup) finely grated pecorino
• 75 gm (1/2 cup) plain flour, seasoned to taste
• 2 eggs, lightly beaten
• 4 veal schnitzels (180gm each)
• Vegetable oil, for shallow-frying
• 1 cup each (loosely packed) flat-leaf parsley, dill and tarragon
• Tuna sauce
• 185 gm canned tuna in olive oil, drained
• 150 gm (1/2 cup) mayonnaise
• 2 tbsp baby capers in vinegar, drained and chopped
• 40 gm cornichons, finely chopped
• 1/4 cup (loosely packed) flat-leaf parsley
• 1-2 tbsp lemon juice, plus lemon wedges to serve

Preparazione

1. 1

   1.: Preheat oven to 120°C and line an oven tray with baking paper. Mix panko and pecorino in a bowl, then place flour and egg in separate bowls. Dust schnitzels evenly in flour, shake off excess, then dip into egg and press into crumbs, coating evenly.

2. 2

   2.: Fill a large, deep frying pan with 2cm oil and heat over medium-high heat to 180°C. Fry schnitzels, in batches, until golden brown and cooked through (2-3 minutes). Drain on paper towels, place on prepared tray and keep warm in oven while you cook remaining schnitzels.

3. 3

   3.: Meanwhile, combine herbs and shallot in a bowl.

4. 4

   4.: For tuna sauce, place ingredients in a small food processor and process until combined but still textured.

5. 5

   5.: Top schnitzel with herb and shallot mixture, drizzle with oil and season to taste with salt flakes. Serve with tuna sauce and lemon wedges.