lemon and chive veal schnitzel

  • 4 cups (280g) fresh breadcrumbs
  • ⅓ cup chopped chives 
  • 2 tablespoons finely grated lemon rind 
  • sea salt and cracked black pepper 
  • 8 thin veal schnitzel steaks 
  • plain (all-purpose) flour, for dusting 
  • 2 eggs, lightly beaten 
  • vegetable oil, for shallow frying
  1. Place the breadcrumbs, chives, lemon rind, salt and pepper in a bowl and mix well to combine. Dust the veal in flour, dip in the egg and press into the crumb mixture. 
  2. To freeze, layer the schnitzels between sheets of non-stick baking paper in an airtight container and freeze for up to 3 months. Before cooking, place the schnitzels in the fridge and allow to defrost completely. 
  3. To cook, heat 1cm of oil in a large frying pan over high heat. Cook the schnitzels for 1 minute each side or until golden and crisp. Drain well on absorbent paper. Makes 8

 

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Tags: schnitzel, veal,

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