Veal schnitzel

8 Ingredients

• 4 (600g) veal leg steaks

• 1/3 cup plain flour

• 2 eggs

• 1 1/2 cups dried breadcrumbs

• rice bran oil or extra-light olive oil, for shallow frying

• Lemon wedges, to serve

• Salad greens, to serve

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3 Method Steps

• Place veal between 2 sheets of plastic wrap. Using a meat mallet, pound until 5mm thick.

• Place flour and salt and pepper on a large plate. Lightly whisk eggs and 2 tablespoons cold water in a shallow bowl. Place breadcrumbs on a plate. Lightly coat veal in flour, shaking off excess. Dip in egg mixture then breadcrumbs, pressing crumbs on with fingertips to secure. Place schnitzels on a plate. Refrigerate for 30 minutes.

• Preheat oven to 140°C/120°C fan-forced. Line a large baking tray with baking paper. Pour oil into a large frying pan until base is covered. Heat over medium-high heat. Reduce heat to medium. Cook 2 schnitzels for 2 to 3 minutes each side for medium or until golden. Drain on paper towel. Place in oven on prepared tray to keep warm. Repeat with remaining schnitzels. Serve with lemon wedges, salad greens and mash.

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Better for you

Recipes with a Health Score of 8.0+