Crumbed Veal w Peperonata di Mandorlata

My regular grocery and coffee stop is Fratteli Fresh in Danks Street, Waterloo ( It's been my Saturday morning ritual for years now and I, like many people, am a fan of Cafe Sopra, upstairs above the fruit & veg area.

I just picked up the new recipe book published by Vogue; Seasonal Kitchen. The book is a collection of recipes from Sopra's head chef, Andy Bunn. I like the recipes laid out based on seasonality. Here's the first one I've tried from the "Summer" section...Yes I know it's Spring, so I got in a little early!


Crumbed veal with peperonata di mandorlata Recipe by Chef Andy Bunn Cafe Sopra Fratelli Fresh

  • 4 x 200g veal cutlets
  • 3 eggs
  • 3 cups of milk
  • 200g plain flour
  • 280g fresh white breadcrumbs
  • 200g grated Parmigiano Reggiano
  • Butter for shallow frying
  • Extra virgin olive oil
  • Halved small lemons to serve
Peperonata di Mandorlata
  • 6 red capsicums
  • 4 cloves of garlic, peeled and finely sliced
  • 100mls olive oil
  • 150mls tomato passata
  • A pinch of dried chilli flakes
  • 60g toasted slithered almonds
  • 2 tbls red wine vinegar


Veal cutlets:

  • Toss the breadcrumbs with the grated Parmigiano-Reggiano

  • Combine eggs and milk in a small bowl and whisk

  • Season veal cutlets to taste with sea salt and cracked black pepper

  • Dust each cutlet with flour and shake away excess then dip in egg and milk mixture and coat in breadcrumbs shaking away excess.

  • Repeat coating process to coat each cutlet twice.

  • In a large frying pan, shallow fry cutlets in butter over low medium heat for 8 minutes each side or until golden and cooked through.

  • Drain on absorbent paper and transfer cutlets to an oven tray to rest in a warm place for 5-10 minutes

Peperonata Mandorlata

Preheat oven to 220°C

  • Place capsicums in oven for 10-12 minutes or until skin starts to blister

  • Peel and de-seed capsicums and finely slice.

  • In a heavy-based frying pan, heat the olive oil and add garlic, onion and chilli and sweat for 8-10 minutes.

  • Add the capsicums and passata to the pan, and cook until tender over medium heat (another 10 minutes).

  • Remove from the heat and add the red wine vinegar

  • Add the toasted nuts to the mixture

  • Season to taste and serve with the cutlets
    By: Andy Bunn


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