10 minutes / Serves 2
- 2 veal schnitzels, 1cm thick or less
- 2 tablespoons plain flour
- 1 egg
- 4 tablespoons breadcrumbs
- oil for frying
Tenderise the schnitzels with a meat mallet until they become thinner and wider.
On a flat dinner plate, mix the flour with the salt.
Break the egg into a cereal bowl and beat lightly.
Spread the breadcrumbs on another dinner plate.
Coat the veal in the flour shaking off excess. Dip in the eggs then in the breadcrumbs, pressing firmly to coat.
Place the oil in a frying pan to 1 cm deep, heat until a drop of breadcrumbs dropped into it sizzles. Lower the heat to a medium-high and cook the schnitzel for up to 1 minute or until the base crisps and lightly browns. Turn the schnitzel over and cook for 1 minute, or until the base browns and the meat cooks through. Repeat with the other schnitzel.
Place on kitchen paper to blot off excess oil.
Serve the schnitzels with steamed rice, cooked vegetables or a salad.
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