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1.
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Mix 1/2 c. of the bread crumbs, cajun spice, 1/4 tsp.
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salt, parsley and the conch together.
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2.
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Lay the veal out flat, then spread 1/4 of the crumb and conch fold in the center of the veal.
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3.
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Bring the 2 sides of the veal inward, to touch the crumb mix.
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4.
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Roll the veal up tightly, till it resembles a cake roll; you can use a toothpick if the veal won't stay closed.
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Remember to remove the pick before serving.
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5.
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Place the flour in a deep dish, and with your hand, roll the veal around till well coated.
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6.
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Beat Large eggs well in a mixing bowl, then add in the lowfat milk.
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7.
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Take the remainder of the bread crumbs (without the conch mix) and the 3/4 tsp.
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salt, mix well and place in a deep dish.
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8.
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With your left hand, place the floured veal in the egg mix and roll it around, till well coated.
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Then remove it with your left hand and place it in crumb mix.
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9.
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With your right hand, roll the veal in the crumb mix till well coated.
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(Repeat this process till remaining veal are done, using the wet hand and dry hand method, thus you should have less of a mess.)
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10.
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Saute/fry in oil or possibly butter till golden on medium to low heat.
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Then place on a baking sheet and finish in oven at 350 degrees for 15 min.
