Veal

Wiener Schnitzel

Weiner Schnitzel (Veal in really tasty breadcrumbs)

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Don’t shudder at the thought of veal. I know it is up there with fois gras (which I ❤️sorry!) in terms of controversy but this is rose veal which has in fact won the ethical stamp of approval from the RSPCA.

This can’t be prepped in advance and is simple and tasty. If the idea of veal doesn’t work for you, feel free to use chicken or pork. 😘

Serves 4

4 Veal Escalopes
A Dusting of Plain Flour
3 tbsp Parmesan Cheese
2 Medium Eggs
2 tsp Finely Chopped Flat Leaf Parsley
Pinch Ground Nutmeg
2 tbsp Milk
Panko Breadcrumbs
Butter and Rapeseed Oil
4 Slices Lemon
Maldon Salt and Pepper for seasoning.

Ensure your veal is nice and flat, bang it out a bit with a rolling pin (place the veal in a large freezer bag) if needs be.

Dust with some flour and shake off.

In a bowl combine the chopped parsley, Parmesan, eggs, milk, salt, pepper and nutmeg.

On a plate sprinkle a generous amount of the panko breadcrumbs.

Firstly dip the veal into the egg mixture and ensure it is well coated. Follow by covering really well in the panko breadcrumbs.

Place on a plate and refrigerate for at least an hour or if it suits overnight.
Melt some butter and oil in a large frying pan over a medium heat and cook until well browned on each side (around 3 mins per side.)

Serve garnished with the lemon slices.

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