Try this tasty dish of almond crusted veal scallop
1/2 cup (80g) blanched almonds
1/2 cup (40g) grated parmesan
2 tablespoons chopped parsley
4 veal steaks
1/4 cup (35g) flour
1 egg, lightly beaten
1 tablespoon milk
1 tablespoon oil
1 tablespoon butter
lemon wedges, mashed potato, salad, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place almonds in a small processor or blender and pulse to roughly chop, without forming a paste. Transfer to a shallow dish with parmesan and parsley. Season well and toss to combine. Cover veal steaks with plastic wrap and pound lightly with a rolling pin to flatten. Lightly dust veal with flour. Dip in combined egg and milk, then almond mixture. Lay veal on a baking tray and chill for 10 minutes.
2. Heat oil and butter in a large non-stick frying pan on medium until butter is foaming. Cook veal for 2 minutes each side until golden and cooked through. Drain on paper towel.
3. Serve veal with lemon wedges, mashed potato and salad.