Adding parmesan and pinenuts to the breadcrumbs gives these schnitzel a delicious cheesy crunch.
Ingredients
- 6 slices white bread, crusts removed
- 2 tablespoons finely grated parmesan cheese
- 1 tablespoon fresh thyme leaves
- 2 tablespoons pine nuts, toasted
- 1/4 cup plain flour
- 2 eggs
- 4 (500g) veal schnitzel (uncrumbed)
- 2 tablespoons rice bran oil
- Caramelised onion relish, to serve
Rocket and pear salad
- 70g baby rocket
- 1 packham pear, halved, cored, sliced
- 1/4 cup walnuts
- 1/4 cup shaved parmesan cheese
- 2 tablespoons honey and dijon mustard vinaigrette
Method
- Step 1Place bread, parmesan, thyme and pine nuts in a food processor. Process until fine breadcrumbs form. Place flour on a plate. Whisk eggs in a shallow bowl.
- Step 2Coat 1 piece veal in flour, shaking off excess. Dip in egg. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining veal, flour, egg and breadcrumb mixture. Cover. Refrigerate for 20 minutes.
- Step 3Meanwhile, make rocket and pear salad: Place rocket, pear, walnuts and parmesan in a bowl. Drizzle with dressing. Toss.
- Step 4Heat half the oil in a non-stick frying pan over medium-high heat. Cook veal, in 2 batches, for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Serve schnitzel with salad and relish.
- Low carb
- Low sugar
- Lower gi
Nutrition
2491 kj
Energy
30.6g
Fat Total
6.3g
Saturated Fat
3.9g
Fibre
40.3g
Protein
205mg
Cholesterol
583mg
Sodium
38.2g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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