Recipe by Sassy Syrah
This is a variation on a recipe my mum used to make when I was growing up. It is so comforting and relatively easy to put together. I serve it with mashed potatoes and green peas and beans. She used to serve it with tinned mushrooms in a butter sauce heated up slowly. I however think it would be better with a creamy fresh mushroom sauce. I cannot post the recipe as yet, because it is still a work in progress. This recipe is quite forgiving, you could use chicken breasts or even pork steaks if you preferred, but you would have to change the cooking time appropriately.
- 2 veal schnitzels (or veal medallions pounded to 0.5cm thick)
- 1 egg, beaten
- 1⁄4 cup plain flour
- 1⁄4 cup parmesan cheese, freshly grated
- 1⁄3 cup panko breadcrumbs (you can use ordinary if you like, but panko is heaps better)
- 3 tablespoons chopped parsley
- salt and pepper
- olive oil flavored cooking spray or olive oil
Directions See How It's Made
- Preheat the oven to 200°C.
- Prepare a baking tray by lining with foil and spraying lightly with olive oil spray.
- You could simply brush a small amount of oil on.
- Put the flour in a zip loc baggy.
- Season the flour.
- Combine the cheese, crumbs, and parsley in one bowl.
- Have the beaten egg in another.
- Coat the veal with flour, by tossing around in the closed bag.
- Shake off excess flour.
- Now dredge in the egg and finally in the crumbing.
- Place on the foil lined tray.
- Spray top of schnitzel with spray or drizzle very lightly with olive oil spray.
- Bake for 10 minutes.