Instructions

In aa, saucepan melt 2 tbsp of butter and add garlic, frozen peas and season with salt
Sweat peas and garlic for 10-15 minutes at low
Mix almond flour, flax seeds, salt and pepper and transfer to a tray
Blend eggs and pour them to a plate. Slightly beat scaloppini and dip them in the eggs
Bread thoroughly each piece of veal with no gaps in the tray with almond flour mixture
Pour olive oil in a wide skillet at medium heat and add remaining butter
Brown schnitzels for 3-4 minutes from each side
Blend peas to mash and season with salt if needed
Plate schnitzels with a lemon half and a bowl of pea mash
Garnish with parsley

This is a recipe by

Kirill Olkhovsky