Name: Crumbed Veal Escalopes with Cabbage & Pecorino Salad
Total time: 45 min
Yield: 6
Ingredients: ¼ cup (60ml) lemon juice; 1 tbsp white balsamic condiment; 1⅓ cups (330ml) extra virgin olive oil; ½ small cabbage (600g), shredded finely; 1 cup (80g) finely grated pecorino; ½ cup coarsely chopped flat-leaf parsley; 3 eggs; ⅔ cup (160ml) milk; 1 cup (150g) plain flour; 6 cups (420g) fresh breadcrumbs; 12 veal schnitzels (1.2kg); 100g unsalted butter, chopped coarsely; lemons wedges, to serve

VMG Recipes