-
Place each piece of veal
between 2 sheets of cling film bash out with a rolling pin
until 1cm thick.
-
Beat the eggs in a wide bowl;
place the breadcrumbs in a wide bowl and do the same with
the flour, then season it.
-
Dip each piece of veal in
seasoned flour, then eggs, breadcrumbs, eggs again and
breadcrumbs again.
-
In a large non-stick pan
heat the oil and butter over a medium heat and fry the
veal for 2 minutes on each side until golden and crispy,
then drain.
-
For the spinach: heat the
cream in a large pan then add the spinach and wilt. Add
the nutmeg and season. Place a frying pan over a medium
heat, add some oil and, when hot, fry the eggs.
-
To serve: place the veal onto
a plate and put the spinach into a small bowl. Add the
fried eggs to the spinach and chop them so the yolk
spills over the spinach. Serve with wedges of lemon.
|
DAILY
DINNERS 
