Veal schnitzels with steamed baby potatoes and cos leaves
“For those evenings when you're short of time or energy or both, Lynne Mullins has the answer: the 10-minute meal.”
- 4 veal schnitzels (about 600g in total)
- plain flour
- 1 cup of milk
- 1 lightly beaten egg
- olive oil
- butter
- 1/2 cup white wine
- 1 clove finely chopped garlic
- 2 tbsp rinsed baby capers,
- 1 tbsp finely grated lemon zest
- 1 tbsp chopped flat-leaf parsley
- salt
- pepper
A classic favourite with a twist.
Method
Dust 4 veal schnitzels (about 600g in total) in seasoned plain flour and shake off excess. Combine 1 cup of milk with 1 lightly beaten egg and dip schnitzels in milk mixture. Coat veal in about 2 cups of day-old sourdough breadcrumbs, pressing to coat. Heat 2-3 tbsp of olive oil with 1 tbsp butter in a large frying pan and cook veal, in batches, over high heat for about 2 minutes each side. Remove and keep warm.
Add 1/2 cup white wine and 1 clove finely chopped garlic and stir well, scraping sediment from the bottom of the pan. Add 2 tbsp rinsed baby capers, 1 tbsp finely grated lemon zest and 1 tbsp chopped flat-leaf parsley, season with salt flakes and cracked black pepper and stir for 1-2 minutes.
Serve veal drizzled with sauce and steamed baby potatoes and cos lettuce leaves tossed with vinaigrette.
Serves 4.
