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
Place breadcrumbs in a bowl. Dust veal with flour, dip in egg and press into breadcrumbs. Heat 1cm oil in a large non-stick frying pan over high heat. Cook the schnitzels, in batches, for 1–2 minutes each side or until golden. Place on a baking tray, top with mozzarella and cook under a preheated hot grill (broiler) for 2–3 minutes or until the cheese is melted. Place rocket, lemon juice and olive oil in a bowl and toss to combine. Serve with the schnitzel, roasted potatoes and lemon wedges. Serves 4.
* To make fresh breadcrumbs, use any fresh or stale bread you have on hand. Place torn pieces in a food processor and pulse until crumbs form.
** This would also be great with thin beef steaks. Try other cheeses instead of mozzarella, such as Swiss or parmesan.
