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 bread, 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.

Put the egg in a shallow bowl. Season the veal. Dip each steak into the egg, then press into the crumbs, coating evenly. Heat the oil in a large  pan and cook the veal for 2-3 mins each side until golden and crunchy. Serve immediately with lemon wedges , boiled potato and salad