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Veal scallopine with fennel & parmesan salad
Veal scallopine with fennel & parmesan salad
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Ingredients:
  • 4 x 150g veal schnitzels
  • 225g plain flour
  • 210g breadcrumbs
  • 40.00 ml finely chopped flat-leaf parsley
  • 80g parmesan
  • 2 eggs, beaten with 1 tbsp Dijon mustard
  • Light olive oil, to shallow-fry
  • Potato mashed with grated parmesan, to serve
  • 1 red onion, thinly sliced
  • 60ml olive oil
  • 42.00 gm lemon juice
  • 1 fennel bulb (or 2 small), thinly sliced
  • 500.00 ml flat-leaf parsley leaves
  • 60g parmesan, shaved
  • 250.00 ml shredded radicchio leaves
Instructions:
  • Place the onion in a small bowl and cover with boiling water. Let it soak for 5 minutes, then drain and cool. Whisk together oil and juice, season to taste, and toss with the onion and remaining salad ingredients. Set aside.
  • Lay veal between plastic wrap and gently pound flat with a rolling pin. Spread flour on one plate and combine breadcrumbs, parsley, and parmesan on another plate. Dredge veal in flour, dip in egg, then coat with breadcrumb mixture. Heat oil in a pan over medium-high heat. Fry veal in batches for 2-3 minutes on each side until golden brown. Place on paper towel to absorb excess oil and keep warm. Serve with salad, lemon, and parmesan mash.

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