Ingredients
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6 slices white bread, crusts removed
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2 tablespoons finely grated parmesan cheese
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1 tablespoon fresh thyme leaves
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2 tablespoons pine nuts, toasted
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1/4 cup plain flour
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2 eggs
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4 (500g) veal schnitzel (uncrumbed)
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2 tablespoons rice bran oil
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Caramelised onion relish, to serve
Rocket and pear salad
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70g baby rocket
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1 packham pear, halved, cored, sliced
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1/4 cup walnuts
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1/4 cup shaved parmesan cheese
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2 tablespoons honey and dijon mustard vinaigrette
Method
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1Place bread, parmesan, thyme and pine nuts in a food processor. Process until fine breadcrumbs form. Place flour on a plate. Whisk eggs in a shallow bowl.
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2Coat 1 piece veal in flour, shaking off excess. Dip in egg. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining veal, flour, egg and breadcrumb mixture. Cover. Refrigerate for 20 minutes.
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3Meanwhile, make rocket and pear salad: Place rocket, pear, walnuts and parmesan in a bowl. Drizzle with dressing. Toss.
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4Heat half the oil in a non-stick frying pan over medium-high heat. Cook veal, in 2 batches, for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Serve schnitzel with salad and relish.
Source: taste.com.au
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