Learn how to make fluffy crumbs from scratch for delicious schnitzels.
Ingredients
- 1/2 cup plain flour
- 1/3 cup milk
- 2 eggs
- 1 1/2 cups fresh breadcrumbs
- 1/2 cup flaked almonds
- 1 tablespoon finely chopped fresh sage leaves
- 1 teaspoon finely grated lemon rind
- 4 x 100g veal schnitzels (uncrumbed)
- Rice bran oil, for shallow-frying
- Steamed baby red delight potatoes, to serve
- Steamed green beans, to serve
- Lemon wedges, to serve
Method
- Step 1Place flour on a plate. Place milk and egg in a shallow bowl. Whisk until combined. Combine breadcrumbs, almonds, sage and lemon rind on a plate.
- Step 2Coat 1 piece veal in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a tray. Repeat with remaining veal, flour, egg and breadcrumb mixtures (see note).
- Step 3Pour enough oil into a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook veal for 2 minutes each side or until just cooked through. Transfer to a plate lined with paper towel to drain. Serve schnitzels with steamed potatoes, beans and lemon wedges.
- Diabetes friendly
- Low carb
- Low sodium
Nutrition
2377 kj
Energy
21.7g
Fat Total
4.5g
Saturated Fat
7.7g
Fibre
37.3g
Protein
179mg
Cholesterol
295mg
Sodium
51g
Carbs (total)
All nutrition values are per serve
Notes
This crumb mixture also works well with lamb or pork cutlets; or try sprinkling over fish fillets before baking.
- Author: Cathie Lonnie
- Image credit: Jeremy Simons, Al Richardson & Andrew Young
- Publication: Super Food Ideas
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