Detailed step-by-step description of how to cook the dish "Parmesan veal with fennel salad". Try it by all means
- Place veal escalopes, 1 at a time, between pieces of plastic wrap. Using the flat side of a meat mallet, pound until 4mm-thick. Cut in 1/2 widthways.
- Place flour and egg in separate bowls. Combine almonds, parmesan and breadcrumbs in a third bowl. Dust veal lightly in flour, dip into egg then coat with crumb mixture, pressing to coat. Refrigerate while preparing salad.
- For salad, trim fennel and reserve fronds. Cut fennel and onion into very thin slices then place in a bowl with reserved fronds. Whisk together 2 tablespoons oil, lemon juice and sugar, then season to taste with salt and pepper. Pour over vegetables then add mint and toss. Heat 1/2 the remaining oil and 1/2 the butter in a frying pan until foamy. Add 1/2 the veal and cook for 2 minutes each side or until golden. Repeat with remaining oil, butter and veal. Serve with salad and lemon.
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Store Spice Organizer
Food Storage Container Set
Cutting Board Set