Crumbed Veal Cutlet w/ Lemon Caper Butter

🧂 Ingredients

• 2 veal cutlets

  250g each
• 40 g panko breadcrumbs
• salt/pepper
• 1 tbsp parsley

  chopped
• 50 g flour
• 1 eggs

  beaten
• 50 ml milk
• 300 ml canola oil
• 1 tbsp parsley

  chopped
• 2 tbsp capers
• 50 g butter
• 1 tbsp lemon juice
• 1 clove garlic

  crushed
• 1/2 green apple
• 1/2 bulb fennel
• 100 g mixed leaves
• 1 tsp lemon juice
• 1 tbsp olive oil

Instructions

• 1 Heat oven to 180c
• 2 Place flour, egg and panko/chopped parsley onto 3 separate plates
• 3 Season the veal and dip into the flour, then the egg and finally the panko mix.
  Coat the veal evenly in breadcrumbs and set aside. Repeat with 2nd cutlet and
  place in fridge while you get the remaining ingredients ready.
• 4 In deep saute/frying pan heat oil to 180c
• 5 Add veal gently to the oil and fry for 1-2 minutes per side until golden and
  crispy
• 6 Remove from oil and place on a wire rack on a baking tray and cook for 12-14
  minutes at 180c or until internal temp is 60-62c
• 7 Rest for 3-4 minutes or as long as it takes you to prepare the sauce ?
• 8 Remove the outer layers of fennel, cut the top off, cut in ½ and cut out the
  root/core. You should be left with ½ a bulb (root removed). Pick the fennel
  fronds and set aside
• 9 Slice the apple in ½ and remove the core
• 10 Using a sharp knife or mandoline slice the apple & fennel as thin as you can
  slice it and add to a bowl, add fronds & salad leaves
• 11 Mix the oil & lemon juice together, toss the salad with dressing and jobs done!
• 12 On a medium heat melt butter in saucepan.
• 13 Add garlic, lemon juice and capers and cook for 30 seconds to 1 minute
• 14 Remove from heat and stir in parsley
• 15 Place veal cutlet on a plate, spoon sauce over the veal and a little salad on
  the side
• 16 Devour!

Nutrition Info