Ingredients
Celeriac salad
Method
Main
1.Preheat oven to 120C. Mix breadcrumbs, parmesan and parsley in a bowl, season to taste, set aside.
2.Pound veal with a meat mallet between 2 sheets of baking paper to 1cm thick. Place flour and eggs in separate bowls and, working with one piece of veal at a time, dip in flour, then egg, then breadcrumb mixture, pressing to coat.
3.Heat half the olive oil and butter in a non-stick frying pan over medium-high heat until butter foams. Add half the veal and cook, turning once, until golden (5-7 minutes each side for medium to medium-rare). Transfer to a baking paper-lined oven tray and keep warm in oven. Wipe pan with absorbent paper and repeat with remaining oil, butter and veal.
4.Meanwhile for celeriac salad, combine all ingredients in a bowl. Season to taste, serve immediately with veal and lemon wedges.