Lemon Parmesan veal schnitzel
- Prep Time : 15 Minutes
- Cooking Time : 15 Minutes
4 x 100g Three River Farms Veal Schnitzel
Zest and juice of 1 lemon + extra wedges, to serve
2 tbsp parsley leaves, finely chopped
25g parmesan, finely grated
3/4 cup (105g) panko breadcrumbs
1/3 cup (50g) plain flour
2 eggs, lightly beaten
¼ cup (60ml) olive oil
400g pre-pack coleslaw
Steamed chat potatoes, to serve
Combine zest, parsley, parmesan and breadcrumbs in a large shallow bowl. Season and stir to combine. Place flour in a shallow bowl. Place egg in a separate shallow bowl. Working with 1 veal piece at a time, toss in flour. Dip in egg mixture, then press in breadcrumb mixture to coat. Transfer to a plate.
Heat 2 tablespoons oil in a large non-stick frying pan over medium-high heat. Cook veal, in batches if necessary, for 3-4 minutes each side or until golden and cooked through. Set aside on a plate lined with paper towel.
Place coleslaw in a large bowl, drizzle with remaining lemon juice and oil. Season and toss to coat.
Serve veal with coleslaw, potatoes and lemon wedges.