Classic Veal Culet with Wild Herb Tomato Sauce

This Italian style dish could be made with a pork cutlet or even delicious little  frenched lamb cutlets. We've chosen veal as it is so tender and is a great foil for the robust native ingredient flavours. This recipe uses rice flour so the meat and sauce components are gluten free and and use gluten free pasta if required..

To serve 4

4 thick veal (or any other ) culets, trimmed of excess fat

2 egg whites , lightly beaten

30g Classic Dukkah 

1/4 cup rice flour

Olive oil spray

For the sauce

1 jar Outback Spirit Provenance Wild Herb & Tomato Chutney

1 cup beef stock or concentrated stock. 


In a flat dish, combine the rice flour with the Classic Dukkah.

Dip the cutlets in the egg whites, one by one, and press both sides of each cutlet into the seasoned rice flour.

Heat a non-stick frying pan, spraying very lightly with olive ol. Over a medium heat cook the cutlets for approximately 4-5 minutes either side, depending on size, or until golden and cooked to your liking. Be careful to monitor the heat of the pan so you don't burn the coating or over-brown it.


To make the sauce, heat the Wild Herb & Tomato Chutney with beef stock in a small pan, and bring to the boil. Turn the heat down to a simmer and reduce to desired xconsistancy. Good to start he sauce before you prepare the cutlets.

Serve with he sauce on a nest of buttered fettucine




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