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

Serves
4

Preparation

10min

Cooking

30min

Skill level

Easy
By
Average: 3.7 (3 votes)
Yum

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

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.

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.