VEAL SCHNITZEL WITH POTATO & ROCKET SALAD

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.

Serves 2.

Ingredients

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
50g rocket
1 tablespoon wholegrain mustard
1 lemon

Prepare potatoes
Bring a pot of salted water to the boil. Quarter the potatoes. Cook potatoes for 10 minutes or until soft. Drain and set aside.

Cook schnitzel
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.

Make salad
Combine potatoes in a bowl with rocket, wholegrain mustard, juice of half a lemon, a drizzle of olive oil, salt and pepper.

To serve
Plate schnitzel with salad. Serve with lemon wedges.

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 19, 2016 by Timothy Ryder
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