Veal Milanese

Ingredients

• 2 Veal yearling schnitzels (180g each)
• 2 tbs pine nuts, toasted
• 1/3 cup plain flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/3 cup Parmesan cheese, grated
• 2 tsp fresh parsley, finely chopped
• ½ cup olive oil (frying)
• 4 tsp olive oil ( dressing)
• 4 tsp balsamic vinegar
• 2 handfuls rocket leaves
• 100g cherry tomatoes ( tom toms)
• 2 baby cucumbers, thinly sliced
• Salt and pepper
• Lemon wedges, for serving

Method

In a dry pan over medium heat, toast the pine nuts until golden and fragrant, stirring often. Set aside to cool.

Prepare the veal:

Bring the veal schnitzels to room temperature and pat them dry with paper towels. Season both sides with salt and pepper and cut them in half to create 4 pieces.

Setting up the crumbing process:

Arrange 3 shallow bowls:
Bowl 1: plain flour
Bowl 2: Beaten eggs
Bowl 3: Panko breadcrumbs mixed with grated Parmesan cheese and fresh parsley.

Coat each schnitzel in flour, shaking off excess. Dip into the beaten eggs, coating thoroughly. Finally, press into the panko mixture, ensuring an even, crispy layer.

Cook the veal:

Heat ½ cup olive oil in a large frying pan over medium-high heat. To test readiness, drop in a breadcrumb- it should sizzle immediately.
Fry the schnitzels for 3-4 minutes or until golden brown and crispy. Transfer to a paper towel lined plate to drain any excess oil.

Plate the schnitzel alongside the salad and drizzle with the olive oil and balsamic vinegar. Season with salt and pepper and garnish with additional Parmesan, pine nuts and a lemon wedge for squeezing over the veal.

Nutrition