Name: Pan-fried veal with zucchini & feta fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 36.40 gm olive oil; 8 x 80g veal schnitzels; 2 zucchinis, coarsely grated; 150g feta, crumbled; 40.00 ml roughly chopped flat-leaf parsley; 20.00 ml finely chopped dill; 2 spring onions, thinly sliced; 2 eggs, lightly beaten; 40.00 ml flour; 80ml (1/3 cup) olive oil; 1 clove garlic, crushed; 62.50 ml finely chopped flat-leaf parsley; 1 lemon, zested, juiced; 40.00 ml slivered almonds, roasted, roughly chopped

Pan-fried veal with zucchini & feta fritters

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Whip up a quick and refreshing summer dish to keep those holiday vibes going strong into the new year!

Ingredients:

36.40 gm olive oil
8 x 80g veal schnitzels
2 zucchinis, coarsely grated
150g feta, crumbled
40.00 ml roughly chopped flat-leaf parsley
20.00 ml finely chopped dill
2 spring onions, thinly sliced
2 eggs, lightly beaten
40.00 ml flour
80ml (1/3 cup) olive oil
1 clove garlic, crushed
62.50 ml finely chopped flat-leaf parsley
1 lemon, zested, juiced
40.00 ml slivered almonds, roasted, roughly chopped

Instructions:

Using a clean tea towel or Chux cloth, squeeze out excess liquid from zucchinis. Combine zucchinis, feta, herbs, onions, eggs, and flour in a large bowl. Season with pepper and divide the mixture into 12 portions.
In a large frying pan over medium heat, heat 2 tablespoons of oil. Add 6 fritter portions, flatten them slightly with a spatula into rounds, and cook for 2 minutes on each side until they are cooked through and golden. Season with salt. Repeat with the remaining 2 tablespoons of oil and fritter portions. Keep warm by placing them on a tray and covering.
Heat oil in a large frying pan over high heat. Season veal with salt and pepper on both sides, then cook in 2 batches for 2 minutes per side until cooked through. Rest for 5 minutes before serving.
Prepare the gremolata by mixing garlic, parsley, lemon zest, and almonds in a bowl until well combined.
Plate the veal schnitzels and zucchini fritters evenly. Sprinkle with almond gremolata and finish with a drizzle of fresh lemon juice before serving.

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