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Almond and sage veal schnitzels
Almond and sage veal schnitzels
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Create homemade fluffy breadcrumbs for irresistible schnitzels.
Ingredients:
  • 84.98 gm milk
  • 2 eggs
  • 375.00 ml fresh breadcrumbs
  • 125.00 ml flaked almonds
  • 20.00 ml finely chopped fresh sage leaves
  • 1 tsp finely grated lemon rind
  • 4 x 100g veal schnitzels (uncrumbed)
  • Rice bran oil, for shallow-frying
  • Steamed baby red delight potatoes, to serve
  • Steamed green beans, to serve
  • Lemon wedges, to serve
Instructions:
  • Spread flour on a plate. In a shallow bowl, mix milk and egg together until smooth. On another plate, blend breadcrumbs, almonds, sage, and lemon zest.
  • Dredge 1 piece of veal in flour, ensuring to remove any excess. Dip in the egg mixture, then coat in breadcrumb mixture. Transfer to a tray. Repeat the process with the remaining veal, flour, eggs, and breadcrumbs as needed.
  • Heat a generous amount of oil in a large frying pan until it reaches about 5mm up the side of the pan. Sear the veal for 2 minutes on each side until it is just cooked through. Remove the veal to drain on a paper towel-lined plate. Serve the schnitzels with steamed potatoes, beans, and lemon wedges.

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