250 gmfine fresh breadcrumbs from sourdough bread80 gm(1 cup) finely grated parmesan1/3 cupcoarsely chopped flat-leaf parsley4veal cutlets (about 250gm each), bones removed50 gm(1/3 cup) seasoned plain flour for dusting4eggs, lightly beaten80 ml(1/3 cup) olive oil80 gmbutter, coarsely choppedTo serve:lemon wedgesCeleriac salad800 gmceleriac (about 1 large), cut into julienne, soaked in acidulated iced water for 5 minutes and drained2 tbspgood-quality mayonnaise1/3 cup eachcoarsely chopped chives and flat-leaf parsley2 tspDijon mustard
Preheat oven to 120C. Mix breadcrumbs, parmesan and parsley in a bowl, season to taste, set aside.
Pound veal with a meat mallet between 2 sheets of baking paper to 1cm thick. Place flour and eggs in separate bowls and, working with one piece of veal at a time, dip in flour, then egg, then breadcrumb mixture, pressing to coat.
Heat half the olive oil and butter in a non-stick frying pan over medium-high heat until butter foams. Add half the veal and cook, turning once, until golden (5-7 minutes each side for medium to medium-rare). Transfer to a baking paper-lined oven tray and keep warm in oven. Wipe pan with absorbent paper and repeat with remaining oil, butter and veal.
Meanwhile for celeriac salad, combine all ingredients in a bowl. Season to taste, serve immediately with veal and lemon wedges.