easiest way to prepare any night of the week Veal scallopine with fennel & parmesan salad

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal scallopine with fennel & parmesan salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal scallopine with fennel & parmesan salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal scallopine with fennel & parmesan salad is something that I’ve loved my entire life.

Table of Contents


  • 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, to serve
  • Potato mashed with grated parmesan, to serve


  • Step 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.
  • Step 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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