INGREDIENTS: - 1/2 cup plain flour - 2 eggs - 1 1/2 cups fresh white breadcrumbs - 60g parmesan cheese, finely grated - 1/3 cup flat-leaf parsley leaves, chopped - 4 (150g each) veal steaks, halved crossways - olive oil, for cooking - 1 tablespoon wholegrain mustard - 2/3 cup thickened cream - crispy potatoes and steamed green peas, to serve INSTRUCTIONS: Place flour on a plate. Lightly beat eggs in a shallow dish. Combine breadcrumbs, parmesan and two-thirds of the parsley in a shallow dish. Coat veal, 1 piece at a time, in flour. Shake off excess. Dip in egg, allowing excess to drain. Place veal in breadcrumb mixture. Cover with breadcrumbs and press on using your fingertips. Turn over and repeat. Gently shake off excess crumbs. Place veal, in a single layer, on a tray (stacking compacts the breadcrumbs, which prevents a crisp coating forming during cooking). Cover and refrigerate for at least 30 minutes (this helps keep coating intact while cooking). Preheat oven to 180c'. Pour oil into a large non-stick frying pan until 1cm deep. Heat over medium heat. Cook veal in batches, for 2 - 3 minutes each side or until light golden. Place on a wire rack over a baking tray. Keep warm in oven while cooking remaining veal. Combine mustard and cream in a saucepan over medium heat. Bring to a gentle boil. Simmer for 5 minutes or until thickened slightly. Stir in remaining parsley. Season with salt and pepper. Place veal on plates. Spoon over sauce. Serve with potatoes and peas. (Source: Australia's Super Food Ideas June 2007)
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