Veal Schnitzel





One of my all time favourite things to eat, in fact we all love it! I’ve been making various versions of this for years. Delicious made with chicken breasts, butterflied and bashed out until thin and also pork tenderloin using a similar method.

If you want to add more flavour then try adding smoked paprika, or grated Parmesan to the breadcrumbs - delicious! Note - if you are using chicken or pork you need to cook for a little longer as it will be thicker and needs to be cooked through.

Serves 2


2 eggs

1 clove garlic

80-100g dried breadcrumbs - panko work well

2 veal escalopes

Salt and pepper

Groundnut oil for shallow frying

METHOD

Whisk the eggs and garlic together and coat the veal in the egg mixture. If you have time leave it there for 10 minutes. Season generously and then dip in the breadcrumbs making sure it’s generously covered. In a very large frying pan heat the oil. You need it about 3mm deep. When hot and almost smoking carefully place the veal and cook until golden on one side. Don’t be tempted to turn it too early. Roughly 3 minutes on each side and serve immediately.

Tip - don’t over crowd the pan. It’s better to do it in batches.

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