Breaded veal escalope with Noilly Prat and fresh fennel-bean salad

Name: Breaded veal escalope with Noilly Prat and fresh fennel-bean salad
Ingredients: Thyme; 1 Egg; Garlic; Sage; 150 g Panko; Green herb crumble; 60 g Flour; 4 Veal cutlets (150 grams per person); 2 units.eetlepel Olive oil; Pepper and salt; Pepper and salt; 2 Fennel bulbs; 20 g Parsley; 2.5 units.theelepel Lemon juice; 150 g Green beans; Noilly Prat; Lemon; Parmesan shavings

Breaded veal escalope with Noilly Prat, fresh fennel-bean salad and Parmesan shavings.

Ingredients

Thyme

1Egg

Garlic

Sage

150gPanko

Green herb crumble

60gFlour

4Veal cutlets (150 grams per person)

Pepper and salt

Noilly Prat

2units.eetlepelOlive oil

Pepper and salt

2Fennel bulbs

20gParsley

2.5units.theelepelLemon juice

150gGreen beans

Lemon

Parmesan shavings

Preparation

Cut the veal escalopes into slices of about 60 grams.
Pound the slices flat between two sheets of foil.
Season the veal escalopes with pepper and salt.
Bread them with flour, egg, panko, and green herb crumble.
Fry the breaded veal escalopes at about 190°C until the core reaches about 60°C.
Optionally deglaze lightly with Noilly Prat for extra flavor.

Trim the fennel bulbs and remove the outer leaves.
Slice the fennel lengthwise into thin slices using a mandoline.
Slice the haricots verts lengthwise in half.
Bring a pan with 600 ml of water and 1 tsp salt to a boil.
Cook the haricots verts for about 3 minutes until just tender and rinse with cold water.
Mix the olive oil with the lemon juice and parsley, and season the dressing with salt and pepper.
Mix the haricots verts with the fennel and lemon dressing.
Optionally garnish with a lemon wedge and Parmesan shavings.