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