Veal scallopine with fennel & parmesan salad

Recipes / Salads

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

Recipe «Veal scallopine with fennel & parmesan salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.