Crumbed Veal Caponata

Scallopine

1. Whisk milk and eggs in a large bowl.
2. Dip each veal sizzle steak in seasoned flour, then egg mixture, then crumb booster, shaking off excess in between. Place on trays lined with baking paper and refrigerate until required.
3. Heat a quarter of the oil and a quarter of the butter in a large frying pan over medium-high heat. Add a quarter of the scaloppine and cook, turning once, until golden and cooked through (4-5 minutes).
4. Wipe out pan and repeat with remaining, oil, butter and scaloppine.
5. Season to taste and serve hot with caponata and lemon wedges.

Caponata

1. Heat most of the olive oil in a fry pan over a high heat and quickly shallow fry the capsicum, eggplant and zucchini in batches, before they lose colour and texture. Drain in a colander.
2. Sweat the onion and garlic in a small amount of olive oil over medium heat.
3. Return the rest of the vegetables to the pan and bring back to the heat. Add the toasted pine nuts and dried currants and season with the sherry vinegar, sugar and salt.