lemon and chive veal schnitzel
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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