Crumbed Veal Cutlet
Crumbed veal cutlet, lemon caper butter and an apple fennel salad all washed down with some Marri Wood Park Chenin Blanc = perfection!!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.anotherfoodblogger.com.
Cooking tools:
- Oven
- Stove
- Skillet
- Casserole pan
- Saucepan
- Plate
- Mixing bowl
- Whisk
- Fork
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mandoline
- Tongs
- Slotted spoon
- Spatula
- Paper towel
- Baking sheet
- Garlic press
- Citrus press
- Wooden spoon
- Microplane
- Serving platter
- Serving bowl
- Kitchen towel
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
- 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
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