Panneed Veal

Directions

1. 1
   Season each piece of veal with Essence.
2. 2
   Place each portion of veal between two sheets of plastic wrap.
3. 3
   Gently pound the veal very thin.
4. 4
   Season the flour and bread crumbs with Essence.
5. 5
   In a mixing bowl, whisk the eggs and milk together.
6. 6
   Season the egg wash with Essense.
7. 7
   Dredge the veal in the flour.
8. 8
   Dip the veal in the egg wash, letting any excess drip off.
9. 9
   Dredge the veal in the bread crumbs, coating each side completely.
10. 10
    In a large saute pan, heat the olive oil.
11. 11
    When the oil is hot, pan-fry the veal for 2 minutes on each side.
12. 12
    Remove from the oil and drain on a paper-lined plate.
13. 13
    Season the veal with Essence.