Crumbed Veal Cutlet w/ Lemon Caper Butter
Delicious crumbed veal with a simple butter sauce
Servings 2 people
Calories 4081kcal
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
Sauce
- 1 tbsp parsley chopped
- 2 tbsp capers
- 50 g butter
- 1 tbsp lemon juice
- 1 clove garlic crushed
Salad
- 1/2 green apple
- 1/2 bulb fennel
- 100 g mixed leaves
- 1 tsp lemon juice
- 1 tbsp olive oil
Instructions
Veal
- Heat oven to 180c
- Place flour, egg and panko/chopped parsley onto 3 separate plates
- Season 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.
- In deep saute/frying pan heat oil to 180c
- Add veal gently to the oil and fry for 1-2 minutes per side until golden and crispy
- Remove 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
- Rest for 3-4 minutes or as long as it takes you to prepare the sauce ?
Salad
- Remove 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
- Slice the apple in ½ and remove the core
- Using 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
- Mix the oil & lemon juice together, toss the salad with dressing and jobs done!
Sauce
- On a medium heat melt butter in saucepan.
- Add garlic, lemon juice and capers and cook for 30 seconds to 1 minute
- Remove from heat and stir in parsley
Serving
- Place veal cutlet on a plate, spoon sauce over the veal and a little salad on the side
- Devour!
Notes
Essential Tools
- plates x 4
- baking tray
- wire rack
- deep frying pan
- saucepan
- mixing bowl
- chopping board
- chef knives
- mandoline (optional)
Tips/Tricks
- you can substitute bone-in veal cutlets for veal steak or escalope – I would pound the veal using a saucepan prior to crumbing it. It will only take 2 minutes per side to fry this way
- season, season, season. Season the veal prior to coating in flour and season it with finishing salt prior to serving
- you can substitute homemade breadcrumbs if you have some old bread you need to use up – just blend them up so they are fine enough to use. Heck, if you are really stuck you could use some good old crushed cornflakes ?
- you can melt the butter for a few extra minutes prior to adding garlic etc to create what is called brown butter – the butter will start to foam slightly and then you will know it’s ready. It creates a more nutty flavour.
- if you aren’t a fan of bread or are gluten-free then veal free to fry the veal cutlet in a frying pan and omit the breadcrumbs.
Nutrition
Calories: 4081kcal | Carbohydrates: 98g | Protein: 93g | Fat: 374g | Saturated Fat: 39g | Cholesterol: 434mg | Sodium: 1600mg | Potassium: 2260mg | Fiber: 9g | Sugar: 15g | Vitamin A: 4040IU | Vitamin C: 60mg | Calcium: 257mg | Iron: 10mg