Parmesan Crumbed Veal Cutlets with Fennel and Carrot Remoulade

Cook time 45 Minutes
Servings 4

Ingredients

4 veal cutlets
Vegetable oil
2 eggs, lightly beaten with ¼ cup milk
¾ cup flour
1 tsp. caraway seeds
2 cups fresh breadcrumbs
½ cup freshly grated Parmesan

1 large fennel, very finely sliced
1 carrot, grated
3 tbsp whole egg mayonnaise
1 tbsp mustard
Juice and zest of 1 lemon
¼ bunch parsley, finely chopped

Parmesan Crumbed Veal Cutlets with Fennel and Carrot Remoulade

Method

Pre heat the oven to 180C.

Combine the flour and caraway seeds together on to a plate. Now crumb the veal cutlets by firstly dipping into the flour mixture, then the egg, followed by the breadcrumb and Parmesan mixture.

Heat enough oil in a large frying pan to shallow fry. Fry crumbed cutlets on each side for 2 minutes or until golden brown. Remove from the oil and on a wire rack in a tray. Bake for a further 6 minutes.

For the remoulade salad, combine all ingredients together in a bowl and toss. Serve with the veal cutlets.