Veal Milanese

Add kohlrabi, green apple, fennel and fronds, spring onion, lemon juice and zest, capers, mayonnaise, whole grain mustard, salt and pepper in a bowl and set aside in the fridge until serving. In seperate bowls add seasoned flour, egg and seasoned bread crumbs. Season veal then dip into flour, egg, bread crumbs and set aside for frying. Heat up canola oil in a large pan to 180 degrees. Add in veal and fry for 2-3 min on each side or until golden. Remove veal once done and drain oil residue on paper towel lined plate. Season with flaky salt. Remove remoulade from the fridge. To serve – place veal on a plate and serve kohlrabi remoulade on top with a wedge of lemon.

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