Serves 4
Preparation: 30 mins | Cooking: 10 mins

Ingredients:
4 veal steaks
1 tbsp Spencers coriander seeds
1 tbsp Spencers sesame seeds
1 tbsp Spencers yellow mustard seeds
1 tsp Spencers garlic granules
2 tsp Spencers paprika
1 cup Anchor breadcrumbs
2 tbsp Anchor Lighthouse or Snowflake plain flour
Salt & pepper
2 eggs, lightly whisked
Dandaragan olive oil, for frying
Spinach & rocket salad mixed, dressed
Lemon wedges

1. Flatten veal steaks with meat tenderizer or rolling pin until about 1cm thick.
2. Toast coriander, sesame seeds and mustard seeds in a frying pan for 30 seconds or until sesame seeds are golden brown.
3. Grind toasted spices with garlic granules and paprika in either a food processor or mortar and pestle.
4. Combine ground spice mix with breadcrumbs in a large bowl and set aside.
5. In two smaller bowls place eggs in one and flour, salt & pepper in the other.
6. Dip veal steaks into seasoned flour then into eggs, finally press into spiced breadcrumb mix.
7. Heat olive oil in a large frying pan and cook for 3-4 minutes on each side or until golden brown and cooked through.
8. Serve veal steaks with dressed salad leaves and lemon wedges.