Grate enough Parmesan to give ½ cup and finely chop the sage to give 1 tablespoon. Combine the cheese and sage in a bowl with the breadcrumbs and put aside.
Coat the veal with flour, then dip in egg and then breadcrumbs.
Heat half the oil and butter over moderate heat in a large frying pan. Add four schnitzels and cook for 1–2 minutes, until golden on each side. Remove and keep warm while you cook the other escalopes in the remaining oil and butter.
Serve with sliced tomatoes and basil and a crisp green salad on the side.
NUTRIENTS PER SERVING:
good source of vitamins A, B group and E, and calcium.