Veal schnitzel with minted peas
By Many Sinclair
From the December 2006 issue of
Australian Table magazine.
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INGREDIENTS
4 veal leg steaks, flattened
2 tablespoons seasoned flour
1 egg, lightly beaten
½ cup (40g) grated parmesan
¼ cup (60ml) vegetable oil
2 cups (240g) frozen peas
2 tablespoons torn mint leaves
steamed baby potatoes, lemon wedges, to serve
METHOD
Lightly dust veal with flour, shaking off any excess. Dip in egg and coat with parmesan. Chill for 10 minutes.
Heat oil in a large frying pan on medium. Cook schnitzels for 3 minutes each side, until golden and cooked through. Drain on paper towel.
Meanwhile, cook peas in boiling, salted water for 3 minutes, until tender. Drain and stir through mint. Place schnitzels on serving plates with peas, steamed potatoes and lemon wedges. Season and serve
Tip: for a perfect crust on the veal, it's important to get your dipping order right. Start with the flour, shaking off any excess. This helps the egg to stick. Then dip it in the egg, making sure it’s completely coated. Finally, coat the veal well with parmesan.
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