Breaded Veal

Posted By Kerri

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.

Feb 18th, 2011

3 Comments to 'Breaded Veal'

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  1. Helen Wright said,

    Just got a veal escalope out of the freezer and was wondering what to do with it. I might try the milanese as I do have eggs!

  2. Antonia said,

    Delicious and lovely and simple. I’ve never cooked veal but love it when I order it in a restaurant. I really should try it at home soon.

  3. Kerri said,

    I’ll look out for it, Helen!

    Thanks, Antonia. Veal is becoming much easier to find at the supermarket now I’ve noticed. No excuses!

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