3 Comments to 'Breaded Veal'
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This was going to be veal milanese (breaded veal, coated in egg, herbs and parmesan then rolled in breadcrumbs) but I didn’t have any eggs. Instead, I coated the veal with mustard (much like last Friday’s chicken), sprinkled on some dried herbs de provence (Stephen chopped some fresh parsley too but I forgot it ), some salt and pepper and then rolled it in breadcrumbs. We then fried the breaded veal in some oil and served it with some lemony green beans.
Not veal milanese but very good nonetheless, as everything coated in herbs and fried is.