cheesy veal schnitzel
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cheesy veal schnitzel
  • 3 cups (210g) fresh breadcrumbs*
  • 4 x 100g thin veal steaks
  • plain (all-purpose) flour, for dusting
  • 2 eggs, lightly beaten
  • vegetable oil, for shallow-frying
  • 200g mozzarella, sliced
  • 100g wild rocket (arugula) leaves
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • roasted potatoes and lemon wedges, to serve