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Moroccan crumbed veal schnitzel
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in crispy, spiced schnitzels for a weekend treat.
Ingredients:
  • 4 veal schnitzels
  • 90g (1 cup) dried multigrain breadcrumbs
  • 15.00 gm Moroccan spice mix
  • 20.00 ml chopped fresh coriander
  • 75g (1/2 cup) plain flour
  • 125ml (1/2 cup) milk
  • 8 Baby Coliban (Chat) potatoes, halved (see note)
  • 2 medium zucchini, quartered lengthways, cut into 5cm lengths
  • 125ml (1/2 cup) canola oil
Instructions:
  • After patting the veal dry, create a flavorful coating by mixing breadcrumbs, spice mix, and coriander on a plate. Spread the flour on another plate and pour the milk into a shallow bowl. Next, coat the veal first in flour, then in milk, and finally in the breadcrumb mixture, ensuring a thorough coating by pressing firmly. Transfer the coated veal to a baking tray and let it chill in the fridge for a quick 5 minutes.
  • Steam the potato in a large steamer over boiling water for 10 minutes until nearly tender. Add the zucchini and continue cooking for 3-4 minutes until both are tender.
  • In a large non-stick frying pan, heat half of the oil. Sear half of the veal for 2 minutes on each side until golden. Repeat with the remaining oil and veal, making sure to reheat the pan between batches. Serve right away with the vegetables and lemon wedges.

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