“SERVE RISOTTO IN SHALLOW BOWLS TO ALLOW FOR THE CREAMINESS TO KISS THE PLATE EVENLY… ITALIANS CALL THIS ‘ALL’ONDA’, MEANING ‘LIKE WAVES’. CHE ROMANTICO!”
COTOLETTA MILANESE
SERVES 4
4 x 350g French-trimmed veal cutlets
1 cup (150g) plain flour, to dust
300g stale white sourdough breadcrumbs
¼ cup finely chopped flat-leaf parsley leaves
2 eggs
1 cup (250ml) milk
Vegetable oil, to fry
Lemon wedges, to serve
SPINACH RIPASSATI
2½ tbs extra virgin olive oil
2 garlic cloves, finely chopped
1 dried chilli, crushed
400g baby spinach
Use a meat mallet to pound each cutlet to 1cm thick. Season flour, then spread on a large plate. Place breadcrumbs and parsley in a large bowl. Season and mix to combine. In a bowl, beat eggs with milk. Lightly coat cutlets first in flour, then in milk mixture, and finally in breadcrumb mixture. Place cutlets on a tray and chill for 15 minutes.
Preheat oven to 180°C. Line a baking tray with baking paper.
Half-fill a large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Fry cutlets, in batches, for 4-5 minutes until golden. Place cutlets on prepared tray and bake for 8-10 minutes until cooked to your liking. Remove from the oven and rest for 5-6 minutes.
Meanwhile, for the spinach ripassati, heat oil in a large high-sided frypan with lid over high heat. Add garlic and chilli, and cook, stirring continuously, for 1-2 minutes until fragrant. Add spinach, cover with lid and cook, shaking pan occasionally, for 2-3 minutes until spinach is wilted. Season to taste. Drain excess liquid, then return to the pan and
