Crumbed veal schnitzels

YOU
4 servings Prep: 10 mins, Cooking: 10 mins
Rate this recipe
Beef

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

4.00 veal — schnitzel
2.00 eggs — yolks only, whisked
250.00 ml breadcrumbs — seasoned
60.00 ml fresh chillies — 573
4.00 tomatoes — roughly chopped
12.00 fresh basil — chopped
0.00 salt and freshly ground black pepper
1.00 lemon — cut into wedges
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.