Ingredients
- 350 g 2 slices of veal sirloin
- 140 g sliced champignon mushrooms
- 50 g flaked almonds
- 50 g breadcrumbs
- 2 eggs
- flour
- fennel
- lemon
- peanut oil
- extra virgin olive oil
- pepper
- salt
For the recipe of breaded cutlets and mushroom salad, mix the breadcrumbs
with flaked almonds. Pass the steaks in the flour, shaking the excess well, then in the beaten eggs, then in the breadcrumbs with the almonds, pressing a bit to make it adhere well. Fry them in a pan that contains them to the extent, in plenty of peanut oil, for a couple of minutes per side. Drain the steaks on kitchen paper, dabbing them to remove excess grease.
Blend a sprig of fennel with 3-4 tablespoons of extra virgin olive oil, salt, pepper and grated rind and the juice of half a lemon, obtaining an aromatic «green oil. season
the mushrooms with this oil and a pinch of salt and serve together with the cutlets.