Trim the fat from the steaks, then place, one at a time, between 2 pieces of baking parchment and bash with a rolling pin or meat mallet until about 5mm thick. Set aside.

Put the pesto,  almonds, lemon zest, Parmesan, pine nuts and rosemary leaves in the bowl of a food processor and blitz to a fine crumb. Transfer to a shallow bowl.

Spread the mixture onto a plate and put the egg in a shallow bowl. Season the veal, then dip in mixture then into the egg, coating evenly. 

Heat the oil in a large frying pan and cook the veal for 2-3 mins each side until golden and crunchy. Serve immediately with lemon wedges grilled tomatoes and rukola.