Wiener Schnitzel

A delicious recipe from Chef Karen Martini from the newspaper.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 4  cups  fresh breadcrumbs
• 3  teaspoons dried mint
• 1  cup flat leaf parsley, chopped finely
• 4  garlic cloves, chopped
• 2  teaspoons salt
• 1  lemon, zest of, finely grated
• 900  g  veal, flattened (six 150 g pieces)
• 1⁄2 cup flour
• 3  eggs, lightly beaten
•  olive oil (for frying)

Directions

1. Place breadcrumbs, mint, parsley, garlic, salt and lemon zest in a medium bowl.
2. Toss to combine.
3. Dust veal in flour, then in egg and then press on breadcrumb mixture.
4. Rest at room temperature for 10 mnutes.
5. Heat olive oil in frying pan, and cook veal until done to your liking - golden brown on both sides.