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BREADED VEAL, TOMATO SALAD

Prep/Cooking Time: 15-30 Minutes

Printable Version

Ingredients

  • 200g veal rump
  • 60g breadcrumbs
  • 40g eggs
  • 40g flour
  • salt
  • pepper
  • 60g oil
  • 60g butter
  • 20g olive oil
  • 120g tomatoes
  • 20g red onions
  • 2g thyme
  • 2g rosemary

Instructions

  • Cut the veal into a thin escalope
  • Pound the veal with a tenderiser until 50% thinner
  • Season the flour and place in a shallow dish
  • Beat the eggs and place in a shallow dish
  • Place the breadcrumbs in a shallow dish
  • Place the veal in the flour and coat on both sides
  • Place the veal in the eggs and coat on both sides
  • Place the veal in the breadcrumbs and press firmly to ensure covered evenly
  • Heat the oil in a saute pan
  • When hot add to the pan the veal and fry on one side till golden
  • Turn over the veal and add to the pan the butter
  • Cook until both sides are golden
  • Remove from the pan and leave to dry on paper
  • Wash the tomatoes and remove the core
  • Cut into wedges and place in a bowl
  • Add to the bowl the finely chopped onion, vinegar and oilve oil
  • Add to the bowl the rosemary and thyme finely chopped
  • Season with the salt and pepper
  • Place the veal on the plate and top with the salad
  • Serve with a side of grain mustard