Veal scallopine with fennel & parmesan salad

Cooking Salads Veal scallopine with fennel & parmesan salad

Detailed step-by-step description of how to cook the dish "Veal scallopine with fennel & parmesan salad". Try it by all means

Lables: Low carb Low sugar Fish free Peanut free Shellfish free Tree nut free
  1. For the salad, place the onion in a small bowl, cover with boiling water and soak for 5 minutes. Drain and cool. Whisk oil and juice, season, then toss with the onion and remaining salad ingredients. Set aside.
  2. Place veal between pieces of plastic wrap and gently flatten with a rolling pin. Place flour on a plate. Mix crumbs, parsley and parmesan on another plate. Dip veal first in flour, then egg, then crumbs. Heat oil in a frypan on medium-high heat. Cook veal, in batches, for 2-3 minutes each side until golden. Drain on paper towel. Keep warm while cooking remainder. Serve with the salad, lemon and parmesan mash.

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4 x 150g veal schnitzels
1 1/2 cups plain flour, seasoned
3 cups day-old fine breadcrumbs
2 tbsp finely chopped flat-leaf parsley
1 cup finely grated parmesan
2 eggs, beaten with 1 tbsp Dijon mustard
Light olive oil, to shallow-fry
Lemon wedges and potato mashed with
grated parmesan, to serve
1 red onion, thinly sliced
1/4 cup olive oil
2 tbsp lemon juice
1 fennel bulb , thinly sliced
2 cups flat-leaf parsley leaves
60g parmesan, shaved
1 cup shredded radicchio leaves

Adv

Autors
Preparation time
25
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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