Beef cotoletta


Recipe from Gourmet Traveller


  • 200 gm (2 cups) dried breadcrumbs
  • 100 gm parmesan, finely grated
  • 2 tbsp finely chopped flat-leaf parsley
  • 1 garlic clove, finely chopped
  • 2-3 eggs, lightly beaten
  • 8 x 150gm pieces of beef – we use girello or round steak
  • For shallow frying: olive oil
  • To serve: lemon wedges


  • Combine breadcrumbs, parmesan, parsley and garlic in a bowl, season to taste and toss to combine.
  • Place egg in a separate bowl. Dip beef, in batches, into egg, shake off excess, then dip into breadcrumbs and press lightly.
  • Heat oil in a frying pan over medium-high heat and shallow-fry beef in batches, turning occasionally, until golden (5-6 minutes).
  • Drain on absorbent paper and season to taste. Serve hot with lemon wedges and tomato, potato and oregano salad.