Crumbed Veal Cutlets with Rocket and Fennel Salad
Serves 4This is such a simple dish yet the combination of the different flavours takes the veal cutlet to a new level. You could substitute the veal for pork or chicken both work equally well.
Ingredients
2 cups fresh bread crumbs
3 cloves garlic crushed
2/3 cup flat leaf parsley finely chopped
3 tbs Parmesan cheese grated
zest of 1 lemon
2 tbs fresh thyme
4 veal cutlets 250g each
2 eggs lightly beaten
1/2 cup plain flour
Salad
1 fennel sliced thinly
200g rocket leaves
1/4 cup white balsamic vinegar
1/2 olive oil
salt and pepper
Method
Preheat oven to 200*c
Place the breadcrumbs, parsley, thyme, Parmesan,lemon zest and garlic in a bowl and mix to combine.
Dust the veal in the flour, then into the beaten egg and press into the bread crumb mixture.
Heat a fry pan, add 2 tbs of oil and fry the cutlets for 2 minutes each side.
Transfer to the oven and cook for a further 10 minutes.
For the salad combine the vinegar salt and pepper and olive oil in a jar shake well.
Pour the dressing over the rocket and fennel.
When using fennel always have a wedge of lemon at hand. Squeezing lemon over the sliced fennel will stop it from turning brown.
