Place a couple veal escalopes on a plate and pound to flatten out using a meat tenderiser, a cocktail muddler or the side of a rolling pin.

On each of three shallow dishes place 1tbs flour (seasoned with salt and pepper), 1 egg, beaten, and 4tbs panko breadcrumbs (regular is fine too).

Dip each escalope in flour, followed by the egg and finish off with the panko. Set aside.

Slice up a peeled banana shallot into rings and place in a small bowl of water, along with some coarse salt and set aside. 

In a salad bowl, slice up a selection of cherry tomatoes (red, yellow and orange). Season with olive oil,  the juice of half a lime and some sea salt.

In a large frying pan add a good glug of rapeseed oil and place on a medium-hot heat. Add the escalopes and fry till golden on both sides (around 6 minutes in total).

Meanwhile, drain the shallot and add to the tomatoes. Sprinkle with fresh, small Greek basil leaves.

Drain the escalopes and serve with the side salad of tomatoes.