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FOR THE VEAL: Preheat oven to 400 degrees F. Trim meat and tie as for roasting.
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Season with 1 teaspoon salt and 1 teaspoon white pepper.
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Heat oil in a Dutch oven and brown the meat on all sides.
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Place in oven for 30 to 40 minutes (150 degrees on a meat thermometer).
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Rest meat on rack until cool.
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Slice meat 1/4 inch thick and set aside.
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FOR THE COATING: Combine onion and bay leaves in a sachet.
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Add into saucepan with milk.
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Bring to a boil and let cool for 5 minutes.
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After cooled, remove the sachet.
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In another pan, melt butter over medium heat, sprinkle flour in the pan and cook for 2 minutes, stirring constantly to form a roux.
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Add milk mixture slowly to roux with a wooden spoon.
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Next, add beef stock slowly.
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Cook for a few minutes until the mixture is well incorporated and coats the back of the spoon.
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Add cayenne, nutmeg, and remaining 1 teaspoon white pepper.
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**It is very important not to stop stirring until you are ready to incorporate the seasonings.
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COATING: Grease large tray with 5 tablespoons olive oil and set aside.
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Using two forks, dip one slice of meat in milk mixture and cover completely.
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Place carefully on tray.
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Repeat with rest of meat.
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Refrigerate for one hour.
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Next, prepare three separate trays: one with flour, one with beaten eggs, and one with bread crumbs.
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Dip each slice consecutively into flour, egg, and breadcrumbs.
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Set aside.
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TO COOK: In a pan, heat oil to a medium heat.
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Place coated veal slices in pan carefully as not to splash.
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Cook slowly to avoid burning.
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Once brown, turn to the other side and cook same way.
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(Approx.
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one minute on each side).
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Serve with tomato concass, potatoes, or a simple green salad.
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Garnish with a wedge of lemon and sprig of parsley.
