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Parmesan crumbed veal schnitzel



Prep Time


Cook Time



4veal schnitzels
½ cupplain flour
2 cupsdried breadcrumbs
150 ggrated Parmesan
2 tbspchopped parsley
grated rind of one lemon
2eggs, lightly beaten
oil for shallow frying
lemon wedges, salad leaves, halved cherry tomatoes and flaked Parmesan to serve


1Dust veal schnitzels in lightly seasoned flour shake off excess. Combine breadcrumbs, Parmesan, parsley and lemon rind.
2Coat schnitzels in egg and dip in breadcrumbs, shake off excess. Place on a foil-lined tray, refrigerate for 30 minutes.
3Add enough oil to a medium-sized, heavy based frypan to come halfway up the side of the pan. Heat the oil over a moderately high heat.
4Carefully lower schnitzels into hot oil. Cook schnitzels in batches on both sides until lightly golden. Drain schnitzels on absorbent paper after cooking. Allow the oil to reheat between batches.
5Serve with lemon wedges and salad leaves with cherry tomatoes and flaked Parmesan.


Shallow-frying is the method used to cook crumbed or floured schnitzels and cutlets.
Oil is added to a heavy based pan, to the depth of about 1.5cm. (for a medium sized pan). Do not crowd the pan when shallow-frying as it will reduce the heat and the crumb coating will soak up the oil. Allow the oil to reheat between batches.

Recipe suggessions based on what you have in your fridge.

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