DAILY DINNERS

Place the veal escalopes on cling film on a board. Place more cling film on top and flatten with the bottom of a saucepan.

Place the breadcrumbs, Parmesan, parsley, thyme, salt & pepper in a bowl and mix well. Place the milk and the eggs in a bowl and beat lightly together. Place the flour in a bowl.

Dip the veal first in the flour, then the egg wash and finely in the breadcrumb mixture. Continue until all veal is coated.

Heat the olive oil in a large non-stick frying pan over a medium heat. Place the veal in a frying pan in a single layer, being careful not to crowd and cook for 2 mins until golden brown on one side. Turn and cook for a further 2 mins. Remove from the pan and keep warm until all the veal escalopes are cooked.

Duchess potatoes: place the potatoes in boiling water and cook until tender. Remove from the heat, drain and mash the potatoes in the saucepan. Place the cream and the butter in a small saucepan over a medium heat until hot (don't allow to boil) and the butter has melted. Beat the cream mixture into the potatoes with a wooden spoon until smooth. Season to taste. Use a piping bag to pipe turrets on a tray lined with greaseproof paper. Bake in the oven for 15 minutes at 180 C Fan until golden brown.