Veal Milanese

Add 7 cloves of garlic confit to a mortar and pestle. Pound until the garlic breaks down

Chop ½ bunch of parsley, discard the stems

Add chopped parsley and pound to form a paste. Reserve

Add 3 egg yolks to a large bowl

Add 2 tbsp of mustard

Add 1⅓ cups of vegetable oil in a thin stream. Whisk until well emulsified

Add salt and black pepper to taste and whisk to combine

Add the zest of 1 lime and 1 tbsp of the garlic and parsley paste. Whisk to combine. The garlic confit & parsley mayonnaise is ready

Slice 500 g of veal round thinly, at an angle. Cut out any connective tissue

Peel and crush 1 garlic clove

Place the crushed garlic in a bowl. Add 1 tsp of five spice powder and 1 tsp of ginger powder

Add 1 tsp of salt and 2 tsp of black pepper powder

Add 2 tsp of mustard and mix throughly

Add 2 tbsp of sherry vinegar and mix to fully combine

Brush the misture over the sliced veal tenderloin

Crack 1 egg and beat it

Put ¾ cup of all purpose flour in a tray. Coat the veal in the flour

Place the beaten egg in a tray and 1 cup of breadcrumbs in another tray. Soak the veal in the egg and coat it in the breadcrumbs, pressing tightly

Make sure that the veal is well coated. Leave it rest in the fridge for 30m to cool

Heat 750 ml of vegetable oil to 180 °C

Fry the breaded veal for 2m until it's nicely brown and crunchy

Let the milanese dry on paper towels

Serve it with garlic confit & parsley mayonnaise and mustard. The veal milanese is ready

Enjoy!