Ingredients

Serves 4

Veal Scallopine with Shaved Fennel Salad
¼ cup plain flour
¼ cup self-raising flour
1½ cups fresh white breadcrumbs- no crusts
2 eggs
4 (140g each) veal steaks
Olive oil, for cooking
4 sebago potatoes, peeled, cut into 3cm pieces

Shaved fennel salad:
2 small bulbs fennel
1 pink lady apple
1 small red onion
1 cup flat leaf parsley leaves, roughly chopped
50g parmesan, shaved
2 tbsp extra virgin olive oil
2 tbsp apple juice

 

Baked Apple Crumble
¾ cup plain flour
½ cup self raising flour
1 tsp ground cinnamon
125g butter, chopped
½ cup, firmly packed brown sugar
¼ cup rolled oats
4 golden delicious apples halved and cored
Custard or vanilla ice-cream, to serve

Method


Veal Scallopine with Shaved Fennel Salad


Having a Hungarian background this was a regular mid week meal growing up. I still ask mum to make it when I go home for dinner. These potatoes are amazing; if left a little longer in the pan they become really crispy.

Combine the flours together on one plate and breadcrumbs on another. Lightly beat eggs in a shallow dish. Dip the veal, one at a time, into the flour, shaking off the excess. Coat in the egg, allowing excess to drain off, then coat both sides with breadcrumbs, use fingertips to press the crumbs on.

Place onto a tray or plate in a single layer (stacking on top compacts the breadcrumbs which makes them moist and they wont crisp up as well when frying). Cover and refrigerate for at least 30 minutes. This helps hold breadcrumbs in place when cooking.

Meanwhile, cook potatoes in a saucepan of boiling salted water until just tender.
Preheat oven 150°C fan forced.

For the shaved fennel salad, thinly slice the fennel, apple and red onion (a mandolin is the easiest way to do this). Add the parsley and parmesan. Combine the olive oil and apple juice and drizzle over the salad just before serving, season with salt and pepper, toss gently to combine.

Cover the base of a large non-stick frying pan with oil and heat over medium heat. Cook the veal in batches for 2-3 minutes each side or until light golden. Place on a wire rack over a baking tray and keep warm in the oven.

Drain the potatoes and add to the hot frying pan (with oil and crisp breadcrumbs left in the base), cook over high heat until well coated in the crumbs. Serve with veal scallopine and fennel salad.
 

 

Baked Apple Crumble
Preheat oven to 200°C fan forced. Lightly grease a baking dish.
Combine the flours, cinnamon and butter in a food processor and process until mixture resembles coarse crumbs. Alternately use your fingertips to rub the butter into the flour.
Stir in the brown sugar and oats and use fingers to mix until crumble almost comes together.
Place the apples into the baking dish, press crumble mixture evenly into the centre and over the apples. Bake for 15-20 minutes or until apples are just tender and crumble golden (if the top begins to brown too much, cover loosely with foil during cooking.
Serve warm with custard or ice-cream.

Note: You can substitute buerr bosc pears for the apples.

Recipe from Fast, Fresh & Fabulous by Janelle Bloom