- serves 4 people
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 4 veal leg steaks, flattened
- 2 tbsp seasoned flour
- 1 egg, lightly beaten
- ½ cup (40 g) grated parmesan
- ¼ cup (60 ml) vegetable oil
- 2 cups (240 g) frozen peas
- 2 tbsp torn mint leaves
- steamed baby potatoes, lemon wedges, to serve
Instructions
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.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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