adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Parmesan veal with fennel salad
Parmesan veal with fennel salad
0 Likes
Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Ingredients:
  • 500g veal scallopini
  • 50g plain flour
  • 2 eggs, lightly beaten
  • 60g almond
  • 100g parmesan
  • 155g breadcrumbs
  • 2 bulbs baby fennel
  • 1/2 small Spanish onion
  • 60ml olive oil
  • 21.00 gm lemon juice
  • Pinch of caster sugar
  • 62.50 ml loosely packed small mint leaves
  • 20g butter
  • Lemon wedges, to serve
Instructions:
  • Take one veal escalope at a time and sandwich it between sheets of plastic wrap. Using the flat side of a meat mallet, pound it until it's 4mm thick. Then, cut it in half widthwise.
  • First, set up your workstation with three bowls: one for the flour, one for the egg, and one for the almond, parmesan, and breadcrumb mixture. Gently coat the veal in flour, then in the egg, and finally, press it into the crumb mixture until evenly coated. Refrigerate the veal while you prepare the salad.
  • Prepare the salad by cutting fennel and onion into thin slices, keeping fronds aside. Combine sliced vegetables with the fronds in a bowl. Make a dressing by whisking together 2 tablespoons of oil, lemon juice, and sugar. Season with salt and pepper. Pour the dressing over the vegetables, add mint, and mix well. In a hot pan, cook veal in a mixture of oil and butter until golden on both sides. Serve the veal with the salad and lemon wedges.

Similar Recipes