Veal cutlets with pine nuts, rosemary and orange crumbs

Method

1. To make the crumbing mix, place all the ingredients in a large mixing bowl and combine well.
2. Pour a generous pool of the oil into a baking dish and put it in the oven while you preheat it to 200°C.
3. In a shallow bowl, lightly whisk the eggs and cheese to make an eggwash.
4. Now, create a little assembly line of a shallow dish of flour seasoned with salt and pepper, a bowl with the eggwash and a shallow dish of crumbing mix. Dust each cutlet with flour, then dip into the eggwash, followed by the crumbing mix. You are aiming only to crumb the meat, not the bones.
5. Place the cutlets in the hot baking dish and sprinkle with the remaining oil. Put them in the centre of the oven and cook for 10 minutes. Turn them over and cook for a further 10 minutes. Serve the cutlets with a potato salad and maybe a drizzle of green harissa. Or, if you want to develop the citrus theme a little further, then serve the cutlets with baby spinach leaves with citrus fruits and crushed pine nuts, or try a simple green salad and add a squeeze of fresh orange juice to the vinaigrette.