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Parmesan-crusted veal with salsa verde
- 6 veal cutlets, French trimmed or escalopes
- 30g flour
- 2 eggs , beaten
- 50g breadcrumbs
- 50g Parmesan , Grana Padano (or vegetarian alternative), grated
- olive oil
- salad , to serve
- 2 garlic cloves
- 8 anchovy fillets (look out for Fish 4 Ever)
- 2 shallots , finely chopped
- 2 lemons , zested and juiced
- 4 tbsp capers , rinsed and drained, chopped if large
- a large bunch parsley , chopped
- a large bunch basil , chopped
Directions:View on BBC Good Food
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