We often make this dish with mutton or lamb and it's a great starter or snack with drinks. You can vary the sauce but I find acidic sauces work the best with a deep-fried dish like this.
300-400g boneless breast of veal with excess fat removed
1 head of garlic, halved and roughly chopped
A few sprigs of rosemary and thyme
Salt and freshly ground black pepper
2-3tbsp plain flour
2 medium eggs, beaten
60-70g fresh white breadcrumbs
Vegetable or corn oil for deep frying
2tbsp capers, chopped
1tbsp chopped parsley
1 lemon quartered
Preheat the oven to 175C/gas mark 4. Place the breast of veal in an ovenproof dish which has a tight-fitting lid. Season well and scatter over the garlic, rosemary and thyme. Cover and cook in the oven for about 1 -2 hours, basting regularly, or until it's very tender – you may need to turn the oven down a little during cooking. Leave the veal to cool down overnight.
Scrape away any cooking fat residue from the breast and any surplus fat that hasn't rendered down during cooking. Cut the breast into rough -¾cm x 3-4cm strips.
Have 3 bowls ready, one with the flour seasoned well, the second with the beaten eggs and the third with the breadcrumbs. Pass the strips of veal through the flour, shaking off any excess, then through the egg, again shaking off any excess and finally the breadcrumbs.
Preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep-fat fryer
Mix the capers and parsley with the mayonnaise. Deep-fry the mutton in batches for 2-3 minutes, moving them around in the oil until golden and crisp; remove with a slotted spoon and drain on some kitchen paper. Serve with the lemon and sauce on the side.