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Veal schnitzel with fresh tomato relish
Veal schnitzel with fresh tomato relish
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Make crispy veal schnitzel with a side of homemade chips at home instead!
Ingredients:
  • 4 (about 125g each) veal leg steaks
  • 75g (1/2 cup) plain flour
  • 2 eggs, lightly whisked
  • 90g (1 cup) dried (packaged) breadcrumbs
  • 18.20 gm olive oil
  • 1/2 red onion, thinly sliced
  • 1 garlic clove, crushed
  • 4 ripe tomatoes, coarsely chopped
  • 8.00 gm brown sugar
  • 2 tsp balsamic vinegar
  • 125ml (1/2 cup) vegetable oil
  • Salad leaves, to serve
  • Oven-baked fries, to serve
Instructions:
  • Sandwich each veal steak between plastic wrap and delicately pound with a meat mallet or rolling pin until 5mm thick. Repeat with the rest of the veal steaks.
  • 1. Separate the flour and egg into individual bowls, then spread the breadcrumbs on a plate. 2. Coat each veal steak in flour, shaking off any excess, then dip in egg followed by breadcrumbs, pressing firmly to coat. Place on a baking tray. 3. Repeat the coating process with the remaining veal steaks and ingredients. 4. Cover the tray with plastic wrap and chill in the fridge for 30 minutes to help the breadcrumbs adhere to the veal.
  • While the olive oil is warming in a medium saucepan over medium heat, sauté the onion until soft and light golden, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Bring the tomatoes to a boil, then simmer over low heat, stirring occasionally, until the mixture thickens, about 10 minutes. Add the sugar and vinegar, stirring until the sugar dissolves. Season with salt and pepper to taste.
  • Heat vegetable oil in a large heavy-based frying pan over high heat. Cook half of the veal schnitzels for 2 minutes on each side until golden brown. Place on a plate lined with paper towel to drain. Repeat with the remaining schnitzels, ensuring the pan is reheated between batches. Serve the schnitzels on serving plates with lemon wedges, tomato relish, mixed salad leaves, and oven fries.

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