Thin veal, hot oil and a few minutes a side. Have the plates ready before the schnitzels go in.
From the shop
Start with 500 g of veal schnitzel for four people. Ask at the counter for four pieces.
Veal schnitzel is thin and cooks in minutes. Stay at the pan. A minute too long and the meat turns dry.
Ingredients
- 500 g veal schnitzel, four pieces
- Vegetable oil, for shallow frying
- 1 lemon, cut into wedges
- 2 tbsp chopped flat leaf parsley
- Salt
To crumb at home, if your schnitzels are not crumbed
- 50 g plain flour
- 2 eggs, beaten
- 100 g dry breadcrumbs
Buy the cuts for this recipe
Veal Schnitzel$69.99per kilogram
Farm Pride Free Range Eggs$9.50
Method
- If your schnitzels are not crumbed, dust each one in flour. Dip it in the egg, then press it into the breadcrumbs on both sides.
- Pour 1 cm of oil into a large frying pan. Heat over medium high heat until a pinch of crumb sizzles.
- Cook the schnitzels two at a time, 2 to 3 minutes a side, until golden and cooked through.
- Drain the schnitzels on paper towel for 30 seconds. Sprinkle with a little salt.
- Serve straight away with the lemon wedges and parsley.
Serve it
Serve with potato salad or chips and a green salad. Squeeze the lemon over at the table.