Crumbed veal schnitzels

Recipe from: 7/22/2004 12:00:00 AM

Ingredients 8
Servings 1
Minutes 10 minutes plus chilling time

Ingredients

Serving Change
  • 4
    veal schnitzels
  • 2
    egg yolks, whisked
  • 250
    ml
    seasoned breadcrumbs
  • 60
    ml
    olive oil
  • 4
    tomatoes, roughly chopped
  • 12
    basil leaves, roughly chopped
  • salt and pepper
  • 1
    lemon, cut into wedges
 

Method

10 minutes plus chilling time
 
Dip the schnitzels in the egg yolk and then in the breadcrumbs to coat on both sides.
Chill the crumbed schnitzels for one to two hours.
Heat 20 ml of the oil in a large pan and fry the schnitzels until golden brown on both sides. (They can also be roasted in a 200 °C oven for five minutes a side.)
Mix the remaining olive oil, tomatoes and basil. Season with salt and pepper.
Spoon a little of the tomato mixture on each plate and place the schnitzel on top.
Alternatively, serve the sauce on top of the schnitzels.
Garnish with basil and serve with lemon wedges.
 

Read more on: roast  |  beef  |  shallow-fry
 

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