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