Veal Milanese

Cut the carrot in half lengthwise. Place the carrot, 50 g of butter, and sugar in a pot, and add 200 ml of water. Bring to a boil, reduce heat, and cook until the carrot is soft and all the liquid evaporates. This will take about 10-12 minutes.

While the carrots are boiling, pound the steaks to a thickness of 5 mm. Season each with salt and pepper, coat in flour, dip in egg, and bread in breadcrumbs.

Melt 50 g of butter in a pan, add the steaks and fry for 2-3 minutes on each side until golden brown. Remove from the pan and keep warm.

Prepare gremolata. Grate garlic and lemon zest, mix with parsley. Cut lemons in half.

In a large skillet, melt the remaining butter, add the spinach and sauté for 1-2 minutes until the leaves wilt. Season with salt and pepper.

Place a piece of veal on each plate along with the released meat juice. Next to it, add a spoonful of spinach and carrots. Sprinkle with gremolata and serve with lemon halves.