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

Chop <quantity>½<unit>bunch</unit></quantity> of parsley, discard the stems

Add chopped parsley and pound to form a paste. Reserve

Add <quantity>3</quantity> egg yolks to a large bowl

Add <quantity>2<unit>tbsp</unit></quantity> of mustard

Add <quantity>1⅓<unit>cups</unit></quantity> 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 <quantity>1</quantity> lime and <quantity>1<unit>tbsp</unit></quantity> of the garlic and parsley paste. Whisk to combine. The garlic confit & parsley mayonnaise is ready

Slice <quantity>500<unit>g</unit></quantity> of veal round thinly, at an angle. Cut out any connective tissue

Peel and crush <quantity>1</quantity> garlic clove

Place the crushed garlic in a bowl. Add <quantity>1<unit>tsp</unit></quantity> of five spice powder and <quantity>1<unit>tsp</unit></quantity> of ginger powder

Add <quantity>1<unit>tsp</unit></quantity> of salt and <quantity>2<unit>tsp</unit></quantity> of black pepper powder

Add <quantity>2<unit>tsp</unit></quantity> of mustard and mix throughly

Add <quantity>2<unit>tbsp</unit></quantity> of sherry vinegar and mix to fully combine

Brush the misture over the sliced veal tenderloin

Crack <quantity>1</quantity> egg and beat it

Put <quantity>¾<unit>cup</unit></quantity> of all purpose flour in a tray. Coat the veal in the flour

Place the beaten egg in a tray and <quantity>1<unit>cup</unit></quantity> 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 <quantity>750<unit>ml</unit></quantity> of vegetable oil to <temperature>180<unit>°C</unit></temperature>

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!