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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set