Serve these golden crumbed veal schnitzels with lemon wedges, a sprinkle of grated parmesan and a tablespoon of capers scattered over the veal adds a wonderful flavour too.
PREPARATION TIME: 15 minutes
Cook Time: 10 minutes
- 4 veal schnitzels
- ½ cup plain flour
- 2 cups dried breadcrumbs
- 150 g grated Parmesan
- 2 tbsp chopped parsley
- grated rind of one lemon
- 2 eggs, lightly beaten
- oil for shallow frying
- lemon wedges, salad leaves, halved cherry tomatoes and flaked Parmesan to serve
- Dust veal schnitzels in lightly seasoned flour shake off excess. Combine breadcrumbs, Parmesan, parsley and lemon rind.
- Coat schnitzels in egg and dip in breadcrumbs, shake off excess. Place on a foil-lined tray, refrigerate for 30 minutes.
- Add enough oil to a medium-sized, heavy based frypan to come halfway up the side of the pan. Heat the oil over a moderately high heat. Carefully lower schnitzels into hot oil. Cook schnitzels in batches on both sides until lightly golden. Drain schnitzels on absorbent paper after cooking. Allow the oil to reheat between batches.
- Serve with lemon wedges and salad leaves with cherry tomatoes and flaked Parmesan.
- Shallow-frying is the method used to cook crumbed or floured schnitzels and cutlets.
- Oil is added to a heavy based pan, to the depth of about 1.5cm. (for a medium sized pan). Do not crowd the pan when shallow-frying as it will reduce the heat and the crumb coating will soak up the oil. Allow the oil to reheat between batches.