Double coated Veal Schnitzels

I love myself some veal, especially the crumbed and fried type. This is my take on a mamma's old recipe. I crumb it once then dip it in egg again and coat it with some good parmesan. Absolutely delicious.

With the schnitzel, I've cooked up brussel sprouts and red onion with tumeric and ground corriander, some roasted garlic and rosemary potatoes and some blanched green beans.

Method

Flatten the schintzels with a mallet, using plastic wrap so the meat doesn't stick to the mallet.
Mix the eggs and milk in a shallow dish.
Mix up your breadcrumbs with the herbs, and a little bit flour.

Start by dipping the schnitzels into the flour, then the egg, then the breadcrumb mixture. Double dip the schnitzel into the egg and then into the shaved parmesan.

Heat the fry pan on high, then add the butter and turned to low-medium heat. Place 2 schintzels in the pan and turn after 4 minutes. 3 minutes required on the other side, until golden brown.

While this is all happening, have your whole baby potateoes on a slow boil for 30 minutes and roast your garlic and rosemary in a little oil. Add the potatoes to the oven after the slow boil and cook for a further 15 munutes.

Slice up about 4 brussel sprouts per person, mix with a sliced red onion and add chilli flakes, some butter, a teaspoon of tumeric and 2 teaspoons of ground coriander. Bake in the oven for 30 minutes.

Lastly, blanch the beans for 2 minutes in boiling water, and serve.

• Easy
• Fry
• Meat
• Schnitzel
• Veal