Veal Schnitzel with Salsa Verde and Smoked Almond Crumb
- Prep Time : 10 Minutes
- Cooking Time : 5 Minutes
2 500g packs Three River Farms Veal Schnitzel
½ loaf of stale sourdough, crusts removed
¼ cup smoked almonds, finely chopped
¼ bunch parsley, finely chopped
1 tbsp butter
1 tbsp olive oil
1 egg, lightly beaten
Sea salt & pepper
Preheat oven to 240°C. Place the bread in a food processor. Blitz until a crumb is formed.
Heat butter and oil in a frypan over medium-high heat. Add the breadcrumbs and smoked almonds and fry until a light golden colour. Drain on a paper towel and then spread onto a tray.
Working one at a time, dip the schnitzels into the egg and press into the almond mixture to coat. Allow to sit for 10 minutes before cooking. This will help the coating stick to the veal.
Place on a lightly greased oven tray and cook in the oven, turning halfway, for 5 minutes. Serve the schnitzels with salsa verde, lemon wedges and green vegetables.