Schnitzel with kale slaw and oven chips

Ingredients

• 1 kg packet frozen oven-baked chips
• 90 g (1½ cups) panko breadcrumbs
• 30 g (½ cup) fresh white breadcrumbs, made from day-old bread
• 50 g (½ cup) finely grated parmesan cheese
• ¼ cup finely chopped flat-leaf parsley
• 2 eggs
• 2-3 tbsp milk
• 75 g (½ cup) plain flour
• 75 g (½ cup) self–raising flour
• salt and pepper, to taste
• 4 small veal or beef schnitzels, about 100 g each
• vegetable oil, for shallow frying
• 250 g kale slaw kit, to serve
• lemon wedges, to serve

Instructions

1. Preheat the oven to 220°C. Cook the frozen oven-baked chips according to packet directions.
2. Meanwhile, for the schnitzel, combine the panko and fresh breadcrumbs, parmesan and parsley in a deep plate. Place the eggs and milk in a separate shallow bowl and whisk with a fork to combine. Place the flours on a separate plate, season with salt and pepper and stir to combine.
3. Using one piece of veal at a time, dust in the flour, shaking off the excess, then dip into the egg mixture and finally in the breadcrumb mixture pressing down to coat all over.
4. Pour 1 cm oil into a large, heavy-based shallow frying pan and place over medium-high heat. When hot, cook the veal, in batches if necessary, for 2 minutes on each side or until crisp and golden. Transfer to a paper towel-lined tray.
5. Assemble the slaw according to packet directions, then serve with the oven baked chips, schnitzel and lemon wedges.

Note

• Using a mixture of flours will give a fluffier crumb. If you don't have fresh breadcrumbs you can substitute with all panko crumbs.

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.