Lemon Cream Veal

- 500g veal steak
- 6 tablespoons lemon juice
- 6 tablespoons dry sherry        
- 4 tablespoons oil
- salt and pepper
- flour
- 2 eggs
- 1 cup dry breadcrumbs
- 1/2 teaspoon grated lemon rind
- 2 tablespoons chopped parsley
- chopped shallot tops
- 60g almond meal
- 90g + butter
- 1 tablespoon oil extra
- 1/2 cup cream

1. Combine lemon juice, sherry, oil, salt and pepper in a bowl. Add veal and mix well. Stand for 2 hours.

2. Drain veal and reserve marinade. Coat veal in flour seasoned with salt and pepper. dip in beaten eggs, then coat in combined crumbs, rind, parsley, shallots and almond meal, pressing firmly.

3. Heat butter and extra oil in a large fry pan. Cook veal on both sides until golden and cooked through. Remove and keep warm.

4. Add reserved marinade to butter mixture in pan. Bring to the boil and season. Remove from heat. Stir in cream and parsley. Serve with sauce.