Veal Roast with Breadcrumb Coating
A veal roast with a fresh breadcrumb coating from the Veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg veal roast (from the back leg)
- Salt
- pepper freshly ground
- 5 eggs
- 300 g breadcrumbs
- 150 g flour
- Vegetable oil for frying
Instructions
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1.
Preheat the oven to 120°C fan.
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2.
Wash the meat, pat dry, season with salt and pepper. Beat the eggs in a large bowl. Heat enough oil in a roasting pan so that the bottom is covered about 5 cm high.
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3.
Place the breadcrumbs and flour on separate large plates. Dredge the meat in flour, then dip it in the egg mixture, coat with breadcrumbs, pressing firmly to adhere. Repeat the egg and breadcrumb coating, pressing well. Carefully place the roast into the hot oil and brown all sides until golden brown. Remove, set on a rack, and place the pan of fat under the oven rack. Insert a meat thermometer into the center of the roast and cook in the oven until an internal temperature of 70°C is reached, about 1–1.5 hours.
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4.
Remove from the oven, arrange on a platter, and slice.
