Veal Milanese
Golden, crispy veal Milanese, pan-fried with sage and parmesan breadcrumbs and served up with crispy courgette fries, roasted tomatoes, and a fresh rocket salad!
Ingredients
- 2 thick veal chops
- 2 eggs
- 100g plain flour
- 100g panko breadcrumbs
- 25g parmesan grated
- 125g butter
- salt and pepper
- 4 sage leaves
For the fries
- 1 courgette, julienned
- 25g plain flour
- 100ml milk
For the tomatoes
- 100g vine baby tomatoes
- 15ml olive oil
- 15ml balsamic
To serve
- Rocket
- Balsamic vinegar
- Lemons
Method
- Mix the parmesan and breadcrumbs, then dip the veal with a couple of sage leaves attached in seasoned flour and then the egg and breadcrumb mix
- In a large non-stick pan, heat the butter over a medium heat and fry the veal for 2 minutes on each side until golden and crispy.
- Coat the courgettes in milk then flour and then deep fry at 180c until crisp. Roast the tomatoes in the oil and vinegar until soft.
- Put the veal onto a plate, pile up the rocket, drizzle in olive oil and balsamic and sit the tomatoes alongside with the fries.
Ingredients
- 2 thick veal chops
- 2 eggs
- 100g plain flour
- 100g panko breadcrumbs
- 25g parmesan grated
- 125g butter
- salt and pepper
- 4 sage leaves
For the fries
- 1 courgette, julienned
- 25g plain flour
- 100ml milk
For the tomatoes
- 100g vine baby tomatoes
- 15ml olive oil
- 15ml balsamic
To serve
- Rocket
- Balsamic vinegar
- Lemons
Method
- Mix the parmesan and breadcrumbs, then dip the veal with a couple of sage leaves attached in seasoned flour and then the egg and breadcrumb mix
- In a large non-stick pan, heat the butter over a medium heat and fry the veal for 2 minutes on each side until golden and crispy.
- Coat the courgettes in milk then flour and then deep fry at 180c until crisp. Roast the tomatoes in the oil and vinegar until soft.
- Put the veal onto a plate, pile up the rocket, drizzle in olive oil and balsamic and sit the tomatoes alongside with the fries.
