For this recipe shallow fry crumbed veal escalopes and serve with a chat potato and rocket salad. A winner for the whole family any night of the week.
30 Minutes. Crumbed veal schnitzel with a delicious potato salad.
2 x 180g veal schnitzel escalopes (0.5cm thick)
1/2 cup breadcrumbs
2 free range egg
400g chat potatoes
1/2 cup of corn flour
1 tablespoon wholegrain mustard
Bring a pot of salted water to the boil. Quarter the potatoes. Cook potatoes for 10 minutes or until soft. Drain and set aside.
Crack eggs into a bowl and whisk. Place flour on one plate, then breadcrumbs seasoned with salt and pepper on another plate. Dip each piece of veal into the flour then the egg and finally in the breadcrumbs. Coat evenly and place on a plate or plastic chopping board.
Bring a fry pan to a medium to high heat with enough olive oil to cover the base. Cook each piece of veal for 3 minutes on each side until golden. Set aside on a paper towel to absorb excess oil.
Combine potatoes in a bowl with rocket, wholegrain mustard, juice of half a lemon, a drizzle of olive oil, salt and pepper.
Plate schnitzel with salad. Serve with lemon wedges.
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