Serves: 4; Prep: 10 mins; Cook: 35 mins
Ingredients:
4 Veal schnitzels
2 cups dried breadcrumbs
2 eggs, lightly beaten
150 g grated Parmesan
2 tblsp chopped fresh parsley
zest of 1 lemon
1/2 cup olive oil for frying
Method:
Coat veal in egg and dip in combined breadcrumbs, parmesan, parsley and zest.
Repeat process to give a double coat.
Refrigerate for 30 minutes.
Heat oil in pan and cook schnitzels on both sides until golden.