Veal Schnitzel

Name: Veal Schnitzel
Yield: Serves 4
Ingredients: seasoned flour, for dusting; 4 thin veal steaks (150 g/5½ ozeach); 100 g (3½ oz/1 cup) dry breadcrumbs; 125 ml (4 fl oz/½ cup) virgin olive oil; lemon wedges, to serve; 2 eggs, lightly beaten

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

The tenderness of veal makes it wonderful to use for schnitzels. Flatten the steaks out first with a meat mallet or rolling pin (if you put them between sheets of plastic or baking paper you’ll hopefully prevent the meat tearing).

Ingredients

4 thin veal steaks (150 g/5½ ozeach)
seasoned flour, for dusting

Starter
Main course

Method

Beat the veal between two sheets of plastic wrap to 5 mm (¼ inch) thickness. Coat the veal in the seasoned flour and shake off the excess. Dip the veal in the egg, the