- Cut the veal in half; beat one piece at a time with a meat mallet in between two pieces of cling film. Like a schnitzel cut.
- Season the veal on both sides, press two leaves of sage onto each side of each piece of veal.
- Dust the veal in flour, give it a little shake to get rid of any excess flour and then dip it in the egg wash followed by the breadcrumbs. Pat the crumbs onto the veal firmly.
- Pan fry the crumbed veal in about 1cm of hot olive oil until golden on both sides. (Test how hot your oil is by sprinkling a few breadcrumbs in the oil beforehand).
- Use kitchen paper to remove any excess oil. Serve hot with lemon.
Head over to this page here to watch Tobie’s recipe video.
