List of Ingredients
- veal cutlets (4)
- 14 OZ. of bread crumbs
- 12 OZ. of baby zucchini
- Piccadilly tomatoes
- butter
- apple cider vinegar
- cane sugar
- 3 eggs
- 2 firm yellow peaches
- Parsley
- Thyme
- Marjoram
- Sage
- Cumin
- Cinnamon powder
- Flour
- Salt
- Extravirgin olive oil
Method
Wash the peaches, cut them in half, remove the pits and dice into cubes. Spread the cane sugar evenly
in a frying pan and cook for 4-5 minutes or until it begins to caramelize; add the apple cider vinegar, let it evaporate and add a scant teaspoon of cumin and 2 pinches of cinnamon. Continue cooking for 2-3 minutes, until it has a syrupy consistency, then add the diced peaches and mix well.
For the cutlets: chop herbs to obtain 3 tablespoons of parsley, 2 of thyme, 2 of sage and 2 of marjoram; mix the herbs with the bread crumbs. Beat the eggs.
Flour the cutlets, shaking them to remove any excess flour, then dip them in the beaten egg and finally in the bread crumbs with herbs. Melt the butter in a pan, place the cutlets in the pan and cook for 6 minutes, then flip them on the other side and continue cooking for another 4 minutes.
For the vegetables: clean the zucchini, cut them into 4 pieces lengthwise and blanch
them in salted boiling water for one minute, then plunge them in ice water. Wash the cherry tomatoes and cut them in half. Season the tomatoes and zucchini with a drizzle of oil and some salt. Serve the cutlets with the vegetables, accompanied by the peach chutney.