Breaded Veal Cutlet
with thyme, maple and lemon roasted parsnip, apple and onion
Ingredients
- Veal escalope
- Cortland Apple(s)
- Parsnip(s)
- Red Onion(s)
- Thyme
- Lemon
- All-Purpose Flour
- Italian Breadcrumbs
- Fresh egg
- Grana Padano Cheese
- Maple Syrup
- Spice Mix (onion powder,spice mix roasted garlic and peppers,lemon pepper)
Necessary elements
sheet pan, bowls, pan, tongs
1. Preheat the oven to 425°F. Chop the thyme leaves. Cut the apple and onion into wedges. Slice the parsnip into diagonal rounds. Zest the lemon.
2. On a sheet pan, mix the parsnips with the onion, apples, thyme, zest, maple syrup, spices, a drizzle of olive oil, salt and pepper. Bake in the oven for 20-25 minutes until the parsnip is tender.
3. In a first bowl, put the flour. In a second bowl, whisk the egg. In a third bowl, put the breadcrumbs, salt and pepper. Dip the veal cutlets in the flour, the egg then coat with breadcrumbs.
4. Heat a drizzle of vegetable oil in a skillet over medium-high heat. When the oil is hot, cook the cutlets for about 2 minutes on each side.
5. Serve the cutlets with the vegetables and garnish with parmesan and lemon juice to taste. Bon appétit!