Beef Easy Main Italian

Veal scallopine with fennel and parmesan salad

Name: Veal scallopine with fennel and parmesan salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: /italian
Ingredients: 4 x 150g veal schnitzels; 1 1/2 cups (225g) plain flour, seasoned; 3 cups (210g) day-old fine breadcrumbs; 2 tablespoons finely chopped flat-leaf parsley; 1 cup (80g) finely grated parmesan; 2 eggs, beaten with 1 tablespoon Dijon mustard; Light olive oil, to shallow-fry; Lemon wedges and potato mashed with; Grated parmesan, to serve; 1 red onion, thinly sliced; 1/4 cup (60ml) olive oil; 2 tablespoons lemon juice; 1 fennel bulb (or 2 small), thinly sliced; 2 cups flat-leaf parsley leaves; 60g parmesan, shaved; 1 cup shredded radicchio leaves

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25m

15m

Veal scallopine with fennel & parmesan salad

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Serve parmesan encrusted veal scallopine with a crunchy fennel salad for a quick and easy midweek meal.

4 x 150g veal schnitzels
1 1/2 cups (225g) plain flour, seasoned
3 cups (210g) day-old fine breadcrumbs
2 tablespoons finely chopped flat-leaf parsley
1 cup (80g) finely grated parmesan
2 eggs, beaten with 1 tablespoon Dijon mustard
Light olive oil, to shallow-fry
Lemon wedges and potato mashed with
Grated parmesan, to serve

Fennel and parmesan salad

1 red onion, thinly sliced
1/4 cup (60ml) olive oil
2 tablespoons lemon juice
1 fennel bulb (or 2 small), thinly sliced
2 cups flat-leaf parsley leaves
60g parmesan, shaved
1 cup shredded radicchio leaves

Method

1.

For the salad, place the onion in a small bowl, cover with boiling water and soak for 5 minutes. Drain and cool. Whisk oil and juice, season, then toss with the onion and remaining salad ingredients. Set aside.
2.

Place veal between pieces of plastic wrap and gently flatten with a rolling pin. Place flour on a plate. Mix crumbs, parsley and parmesan on another plate. Dip veal first in flour, then egg, then crumbs. Heat oil in a frypan on medium-high heat. Cook veal, in batches, for 2-3 minutes each side until golden. Drain on paper towel. Keep warm while cooking remainder. Serve with the salad, lemon and parmesan mash.

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