•  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

  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. 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. 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.