This veal is so quick and easy to make, the veal itself is such a tasty, lean meat and these days we can eat it guilt free since the cows are now well looked after.
Put the veal escalope between a sheet of folded greaseproof paper, leaving plenty of space around and bash the veal with the rolling pin to flatten it out. Once its flatter and thinner, prepare your 3 coatings for battering, each on a different plate:
– flour
– a beaten egg
– breadcrumbs – I season my breadcrumbs with salt, pepper and a pinch of dried chilli flakes
Then, batter – make sure the escalope is covered in flour, shaking off any excess. Then move onto the beaten egg, again ensuring the veal is fully covered in egg before putting it into the breadcrumbs, covering each side.
Now you’re ready to fry – put a frying pan on a medium to high heat with some oil and butter, once hot, fry the schnizel for 2 minutes on each side.
Serve like the Swiss do with a wedge of lemon – it’s so tasty with lemon squeezed over.
Christina eats 