Name: Veal schnitzel with Grana Padano sauce
Total time: 45 min
Ingredients: 4 veal escalopes, each weighing 100g (preferably high-welfare British rose veal); 2 eggs; 120g of plain flour; 90g of Panko breadcrumbs; 1 pinch of dried rosemary; 50g of Grana Padano Riserva, grated; salt; pepper; oil, neutral flavour for frying; 1 tbsp of plain flour; 1 tbsp of unsalted butter; 25ml of olive oil; 1 tsp garlic, crushed; 40ml of white wine; 50g of Grana Padano Riserva, grated; 100ml of single cream; 1 pinch of rosemary, (optional)

Veal schnitzel with Grana Padano sauce

by Rosana McPhee

Ingredients

Fresh Meat

4 veal escalopes, each weighing 100g (preferably high-welfare British rose veal)

Dairy

2 eggs
1 tbsp of unsalted butter
100ml of single cream

Spices & Dried Herbs

1 pinch of dried rosemary

Cheese

50g of Grana Padano Riserva, grated
50g of Grana Padano Riserva, grated

Oils & Vinegars

oil, neutral flavour for frying
25ml of olive oil

Fruit & Vegetables

1 tsp garlic, crushed

Beverages

40ml of white wine