Veal Milanese - James Martin Chef

Ingredients

• 2 thick veal chops
• 2 eggs
• 100g plain flour
• 100g panko breadcrumbs
• 25g parmesan grated
• 125g butter
• salt and pepper
• 4 sage leaves
• 1 courgette, julienned
• 25g plain flour
• 100ml milk
• 100g vine baby tomatoes
• 15ml olive oil
• 15ml balsamic
• Rocket
• Balsamic vinegar
• Lemons
• Mix the parmesan and breadcrumbs, then dip the veal with a couple of sage leaves attached in seasoned flour and then the egg and breadcrumb mix
• In a large non-stick pan, heat the butter over a medium heat and fry the veal for 2 minutes on each side until golden and crispy.
• Coat the courgettes in milk then flour and then deep fry at 180c until crisp. Roast the tomatoes in the oil and vinegar until soft.
• Put the veal onto a plate, pile up the rocket, drizzle in olive oil and balsamic and sit the tomatoes alongside with the fries.