This is a real winter comfort meal, which is also great for the kids.
INGREDIENTS
1 Cup Japanese Panko Breadcrumbs
1 Cup Parmesan Cheese, grated
1/2 Cup Continental Parsley, chopped
1/4 Tsp Dried Thyme
1 Cup Plain Flour
2 Eggs
1/4 Cup Milk
Sea Salt
Freshly Ground Pepper
Olive oil spray
To Serve:
Creamy Potato Mash
http://beccannonsrecipes.blogspot.com/2011/06/creamy-mash-potato.html
Lemon wedges
Rocket (This peppery freshness cuts thru the richness of the potato mash and veal schnitzel)
METHOD
Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
Place the veal between 2 sheets of plastic wrap. Use the flat side of a meat mallet or a rolling pin to gently pound until 5mm thick.
You will need three shallow bowls:
1. Place the flour in this bowl and season with salt and pepper.
2. Combine the eggs and milk in the second shallow bowl.
3. Mix the breadcrumbs, parmesan, thyme and parsley in the thrid shallow bowl until well combined.
Coat the veal in the flour and shake off excess. Then dip the veal into the egg mixture, followed by the breadcrumb mixture, pressing firmly to coat. Continue until all the veal is coated.
Place on the lined tray. Spray with olive oil spray. Bake for 10 minutes.
Turn and spray with olive oil spray. Bake for a further 10 minutes or until light golden.
To Serve:
Divide the mash amongst the serving plates. Place the veal pieces on top. Place a handful of rocket and a lemon wedge on the side.
Other Variations:
Pork steaks or chicken thighs are great substitutions for the veal.
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