Parmesan and herb schnitzel with rocket and pear salad

Method

• 1
  Place 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.
• 2
  Coat 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.
• 3
  Meanwhile, make rocket and pear salad: Place rocket, pear, walnuts and parmesan in a bowl. Drizzle with dressing. Toss.
• 4
  Heat 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.