Veal Schnitzel

Veal Schnitzel

2 eggs
1/2 cup plain flour, seasoned
1 cup breadcrumbs, fine dried
4 large veal steaks
1/3 cup olive oil
50g butter

lemon wedges

1. Whisk eggs in a medium bowl.
2. Place flour on a plate and breadcrumbs on another plate. Dip steaks in the flour and shake off any excess. Dip them in the egg, then in the breadcrumbs.
3. Place in the fridge for 30 minutes.
4. Heat a large, heavy based frying pan over a medium-high heat. Add oil and butter. When the butter starts to sizzle, place the schnitzels in the pan and cook for 2-3 minutes each side until golden brown. Drain on paper towel and serve with lemon wedges.

Serves 4.

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