Oven crisp veal escalope

I love crispy food but hate an oily kitchen. This is one way to make lovely veal escalopes without the mess. Rather than deep frying the breadcrumbed escalopes, I spray with a mist of oil and then cook in the oven. Most supermarkets niw sell oil in spray bottles. The quantities below serves 2.

Preheat the oven to 250 C. Line a baking tray with foil and spray with sunflower oil. Add a pinch of garlic powder, one teaspoon of dried oregano, and salt and pepper to taste to three tablespoons of plain flour. Dip one veal escalope into the seasoned flour, making sure there is an even dusting of flour all over the escalope. Dip the escalope into one beaten egg and then cover with bread crumbs. Prepare another veal escalope using the remaining flour and egg. Spray both sides of the veal escalope with sunflower oil, place on the baking tray and bake for 15-20 minutes. Allow to rest for 2 minutes before removing from the tray.

Meanwhile boil two potatoes until tender. Remove from the water and allow to cool slightly. Place two handfuls of green beans in the water and bring back to the boil. Cover and turn off the heat. Leave for 5 minutes. Remove the potato peel, mash and mix in one tablespoon of olive oil and salt and pepper to taste. Serve with the veal and a squeeze of lemon juice.