Crumbed veal chops filled with prosciutto and fontina cheese with duck eggs milanaise

Crumbed veal chops filled with prosciutto and fontina cheese with duck eggs milanaise

William Meppem

This is the restaurant’s posh version of a schnitzel or parma, which is a cult Melbourne pub dish. As the Botanical is a renovated pub we thought it would be a bit of fun to introduce this dish to our menu. Pork can be used instead of veal. The addition of Japanese panko crumbs is a necessary one – not very Italian, I know, but they are so much better than normal breadcrumbs and they stay so light and crisp.


Quantity Ingredient
4 250 g veal cutlets
4 slices prosciutto, halved
120g fontina cheese, cut into 8 thin slices
200g plain flour
2 heaped tablespoo onion powder
1 heaped tablespoo garlic powder
100g grana padano, finely grated
1 bunch rosemary, leaves finely chopped
200g panko breadcrumbs
4 eggs, beaten and seasoned with salt
150ml olive oil
150g butter
12 spears medium green asparagus, cooked
100g parmigiano reggiano
50ml vincotto

Duck eggs milanaise

Quantity Ingredient
4 free-range duck eggs
175g butter
3 lemons, peeled, segmented and diced
50g lilliput capers, rinsed
1 bunch flat-leaf parsley, leaves chopped
salt and freshly ground black pepper


  1. Using a sharp knife, butterfly the veal eye of each cutlet in half horizontally to the bone, deep enough so you can open up the chop into 2 rounds. Put a plastic sandwich bag over each round of veal and carefully flatten with a meat tenderiser. Turn over and repeat on the other side. You should now have 2 thin circles of veal attached to the bone. Repeat this process with the remaining cutlets.
  2. Put a half-slice of prosciutto on the inside of the veal, then a slice of fontina cheese, then another prosciutto slice, then fontina. Press the top half of the veal down firmly. Repeat with the remaining cutlets.
  3. Combine the flour and onion and garlic powders. In a separate bowl, mix together the grana padano, rosemary and panko breadcrumbs. Dip each cutlet in the flour, then dredge in the beaten eggs, followed by the breadcrumbs. Ensure the crumbs coat the sides of the veal cutlets, pinching the sides of the meat together as you coat to seal. Refrigerate the cutlets until required.
  4. Preheat oven to 190°C. For the milanaise, grease 4 individual non-stick, ovenproof blini pans with a little olive oil, and keep warm in the oven on a baking tray. Crack the duck eggs carefully into individual cups and set aside until required.
  5. To cook the veal, heat a large non-stick frying pan with a generous amount of olive oil over a high heat. Add the veal cutlets 2 at a time and reduce the heat slightly, lightly frying the meat on both sides until golden-brown. Add the butter and cook until it foams. Place the veal on a baking tray and spoon the foaming butter over the top. Reduce the oven to 180°C and bake for 3 minutes. As you put the meat into the oven, remove the blini pans, drain off any excess oil and add a teaspoon of butter to each. Put a duck egg into each pan and put in the oven for 2 minutes with the veal.
  6. To finish the egg milanaise, put the diced lemons, capers and parsley into a bowl. Heat 2 saucepans on the stove over a medium heat. Add a little water and about half the remaining butter to one, season, then add the asparagus tips and warm slowly. To the other add the remaining butter and heat until it foams and begins to change to a nut-brown colour. Pour this into the bowl of lemon, capers and parsley, season with a little salt and stir well – this sauce is known as a lemon beurre noisette.
  7. Remove the veal and duck eggs from the oven. Arrange the veal cutlets on serving plates. Drain the asparagus and arrange on the veal. Top with a duck egg then spoon the lemon beurre noisette dressing over and around. Shave the parmigiano reggiano over the top with a swivel peeler and drizzle with vincotto.

Chef’s note

  • The beurre noisette can be made slightly ahead of time by placing an empty bowl on ice, and pouring the foaming butter into it. The cold will stop the butter from continuing to colour. Then gently reheat the butter before serving, adding the capers, lemon and parsley at the end.
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