Ingredients:

2 cups very fresh white bread crumbs 500ml
1 cup flat-leaf parsley leaves 250ml
1 teaspoon finely minced garlic 5ml
Coarse salt and freshly ground pepper to taste
1 (4-5lb ) rack of veal, brought to room temperature (2kg)
2 large egg whites, lightly beaten
3 tablespoons canola oil 60ml

Instructions

1. Preheat oven to 375°F (175°C)

2. Combine bread crumbs, parsley, garlic and salt and pepper in bowl of food processor fitted with metal blade.Process until parsley is very finely chopped and well incorporated into crumbs.Scrape mixture from bowl onto large plate.

3. Using pastry brush, lightly coat rack of veal with beaten egg whites.Roll rack in bread crumb mixture to coat entirely.

4. Heat oil in large oven proof non stick sauté pan over medium-high heat.Add veal and sear 5 minutes, or until one side is nicely browned.Turn and sear other side 3 minutes.Remove to preheated oven and roast about 1 hour, 15 minutes for medium rare; instant- read thermometer inserted in thickest part of meat should read 140- 145°F. (62°C)Remove from oven and allow to rest 10 minutes before slicing.