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Wiener schnitzels with paprika cabbage
Wiener schnitzels with paprika cabbage
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 2 (about 200g each) coliban potatoes, unpeeled, cut into 3cm cubes
  • 1/4 green cabbage, hard core removed, shredded
  • 82.50 ml loosely packed finely chopped fresh continental parsley
  • 2.50 gm sweet paprika
  • 75g (3/4 cup) dried (packaged) multigrain breadcrumbs
  • 1 egg, lightly whisked
  • 4 (about 100g each) veal schnitzels, cut in half crossways
  • 1 lemon, quartered, to serve
Instructions:
  • Boil the potato until tender, then add cabbage 2 minutes before finishing. Drain and toss in the pan with 1 tablespoon of oil, 1 tablespoon of parsley, salt, pepper, and a sprinkle of paprika.
  • Mix together breadcrumbs and 2 tablespoons of fresh parsley on a plate. Put the egg in a bowl. Dip each piece of veal into the egg, then coat with breadcrumbs, pressing gently. Repeat this process with the rest of the veal, eggs, and breadcrumbs.
  • In a non-stick frying pan over medium-high heat, sear veal for 3 minutes on each side until fully cooked. Serve on plates alongside paprika cabbage and potato. Garnish with fresh parsley and lemon wedges before serving.

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