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Ingredients
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Veal
Salad
Potatoes
Method
Veal Preparation
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides.
- 2
Dredging Station
Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
- 3
Coat the Veal
Coat each veal cutlet first in flour, shaking off excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing lightly to adhere.
- 4
Fry the Veal
In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded veal cutlets and cook for about 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels.
Salad Preparation
- 5
- 6
Make the Dressing
In a small bowl, whisk together the juice of the lemon, extra virgin olive oil, and a pinch of salt and black pepper.
- 7
Potato Preparation
- 8
- 9
Prepare the Potatoes
Once cooked, drain the potatoes and let them cool slightly. Cut in halves if needed.
- 10
Season the Potatoes
Toss the potatoes with fresh parsley, salt, and black pepper to taste.
