Veal schnitzel with minted peas recipe

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Created by Many Sinclair

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Cuisine: German
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Main

Love this dish? Watch Csaba Cserfalvi share his chicken schnitzel recipe from the Hungarian episode of Food Safari.

Ingredients

4 veal leg steaks, flattened
2 tbsp seasoned flour
1 egg, lightly beaten
½ cup (40g) grated parmesan
¼ cup (60ml) vegetable oil
2 cups (240g) frozen peas
2 tablespoons torn mint leaves
steamed baby potatoes, lemon wedges, to serve

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Preparation

Lightly dust veal with flour, shaking off any excess. Dip in egg and coat with parmesan. Chill for 10 minutes.

Heat oil in a large frying pan on medium. Cook schnitzels for 3 minutes each side, until golden and cooked through. Drain on paper towel.

Meanwhile, cook peas in boiling, salted water for 3 minutes, until tender. Drain and stir through mint. Place schnitzels on serving plates with peas, steamed potatoes and lemon wedges. Season and serve.

If you enjoyed this Veal schnitzel with minted peas recipe then browse more German recipes, child-friendly recipes, nut-free recipes and our most popular hainanese chicken rice recipe.

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