Method

• 1.
  Preheat oven to 200°C. Place tomatoes on a baking paper-lined baking tray and drizzle with oil and vinegar. Scatter with saffron and season.
• 2.
  Roast for 15 minutes or until starting to burst. Drain roasting liquid into a bowl and stir in garlic. Season.
• 3.
  Place the breadcrumbs and herbs in a bowl and season with salt. Place the our in a separate bowl. Using a rolling pin, flatten the veal cutlet meat between 2 sheets of baking paper until 1cm-thick.
• 4.
  Coat the cutlets in flour, dip in egg, allowing excess to drip off, then coat heavily in breadcrumb mixture. Heat 1cm oil in a heavy-based frypan over medium-high heat.
• 5.
  In two batches cook the cutlets, turning once, for 5 minutes each side or until golden and crisp. Drain on paper towel. Repeat with remaining cutlets.
• 6.
  Combine roast tomato, fennel and reserved roasting liquid in a bowl. Serve salad with veal micro radish and lemon.