Crumbed Veal Cutlet w/ Lemon Caper Butter

Delicious crumbed veal with a simple butter sauce

📝 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. 1--- Veal ---
2. 2Heat oven to 180c
3. 3Place flour, egg and panko/chopped parsley onto 3 separate plates
4. 4Season 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.
5. 5In deep saute/frying pan heat oil to 180c
6. 6Add veal gently to the oil and fry for 1-2 minutes per side until golden and crispy
7. 7Remove 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
8. 8Rest for 3-4 minutes or as long as it takes you to prepare the sauce ?
9. 9--- Salad ---
10. 10Remove 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
11. 11Slice the apple in ½ and remove the core
12. 12Using 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
13. 13Mix the oil & lemon juice together, toss the salad with dressing and jobs done!
14. 14--- Sauce ---
15. 15On a medium heat melt butter in saucepan.
16. 16Add garlic, lemon juice and capers and cook for 30 seconds to 1 minute
17. 17Remove from heat and stir in parsley
18. 18--- Serving ---
19. 19Place veal cutlet on a plate, spoon sauce over the veal and a little salad on the side
20. 20Devour!