AUSTRIAN VEAL SCHNITZEL

Other European Recipes : How To Make Veal Schnitzel

One of, if not the most famous, Austrian dishes. Simple, quick to make and always satisfying. Perfect with mashed potato and salad.

SERVINGS : 4

Preparation Time : 20 minutes
Cooking Time : 6 minutes

INGREDIENTS
4 veal escallops
50 g bread crumbs
50 g parmesan cheese, grated
1 tbsp oregano
1 tbsp thyme
salt and pepper
50 ml milk
2 eggs
50 g plain flour
120 ml olive oil
4 portions of mashed potatoes
some lemon wedges
a bunch of watercress

1 chopping board
cling film
1 rolling pin
3 bowls
1 non-stick frying pan
1 fish slice

PROCESSING METHOD

Flatten the veal
* Lay a piece of cling film on the chopping board, put one escallop on top and cover with the cling film.
*Use the rolling pin to flatten it out.
* Repeat with all the veal.

Make breadcrumb coating
* Into a bowl, add the breadcrumbs, parmesan cheese, oregano, thyme, season with salt and pepper and mix well.

Prepare the egg and flour
* Break the eggs into a bowl and beat them.
* Add the milk, whisk together and pour into a bowl.
* Put the flour into a separate bowl.

Coat the veal
* Put one of the escallops into the flour and cover it well.
* Next, dip it in the egg, covering both sides and finally coat with the seasoned breadcrumbs.
* Repeat with all four of the escallops and put them onto a plate.

Cook the veal
* Place the frying pan on a medium heat and add the oil. When hot, add the veal (2 escallops at a time).
* Cook for 2-3 minutes or until golden brown. Turn over, cook the other side for a further 2 minutes and remove from the pan.
* Repeat with the other two escallops.

Reheat the potatoes
* Put the mashed potato into a saucepan and gently reheat. Alternatively, you could use a microwave.

Serve and garnish
* Place a portion of mashed potato onto a plate, top with an escallop, garnish with a lemon wedge and serve.