This is a classic recipe for veal but with a light courgette and fennel salad that cuts the richness of the breaded veal. I have used veal loin because it is tender and you can serve it pinker than you would with an escalope of veal.
When you beat out the veal loin slice do it gently so that the me
at is even thickness that way it will cook better and remain juicy. Have a lovely weekend!
Ingredients - serves two
2 x 180g slices of veal loin (beaten to 1cm thick)
1 egg beaten (on a flat plate)
150g flour (on a flat plate)
150g dry breadcrumbs (on a flat plate)
Salt and pepper
50g unsalted butter
2tblsp olive oil
Take the veal slices, season with salt and pepper on both sides then turn them over in the flour. Shake off excess flour and dip both sides into beaten egg. Then place the veal slices into breadcrumbs and turn over so each veal slice is well coated in breadcrumbs.
Take a large non stick pan, heat to a medium heat and add the olive oil and butter. When the butter starts to foam, place the veal slices in carefully and cook gently for 2-3 mins on each side so both sides have a light golden colour. Drain on to kitchen towel and serve with a half lemon and the courgette salad below.
2 medium green courgettes
1 yellow courgette
1 head of fennel
5 green tomatoes
1/2 clove of garlic (crushed with sea salt to a paste)
1 tblsp chopped basil or flat leaf parsley
1 tsp red wine vinegar
Using a Japanese mandolin slice the courgettes cucumber and Fennel very carefully so you get long thin strips. Cut the tomatoes in thin slices.
In a china salad bowl add the crushed garlic and I tsp of red wine vinegar or lemon juice add 4 tblsp of good olive oil mix together and taste. Then add all the sliced ingredients with the parsley or basil. Toss well and check the seasoning. Try with a glass of oaked chardonnay or if you prefer red pinot nero.