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Veally good comfort food | Herby Crumbed Veal Schnitzel Recipe
SERVES: PREP: COOK: PRINT CONVERSIONS
Ohhhhhh you’re family will love you for this! It’s so simple, and the schnitzel on its own or in a sandwich makes the best lunchbox filler the next day.

Herby crumbed veal with creamy mash 
Serves 2 adults & 2 kids



You’ll need:

6 small pieces of veal (ask your butcher to give them a good bash)
2 eggs lightly beaten
2 cups of breadcrumbs (I prefer homemade – see note)
1/2 cup fresh chopped mixed herbs ( I used basil and italian parsley)
1 cup plain flour
1/4 cup Olive oil
4 medium sized nicola or dutch cream potatoes
1/2 cup warmed milk
Good knob of butter
Salt & pepper


Peel & chop potatoes, bring to boil in salted water and simmer for 20 minutes until they are nice and soft.


While the potatoes are on, prep and start the veal as it only takes a few minutes to cook.


Set 3 dishes up, 1 with the flour, 1 with egg and the other with herbs and breadcrumbs.


Dip the veal in the flour, coat and dust off excess. Then coat with egg and then coat well with breadcrumb mixture. And repeat.


Heat a non-stick pan on a medium heat and add about 1/4 cup of olive oil.


Lightly fry the veal a couple of minutes on each side until golden and crispy.


Drain the veal on paper towel and keep warm in a low oven, while you prepare the mash.


Pass the potatoes through a sieve or use a potato ricer. Add the butter and then the warm milk and stir until creamy. Add more milk if necessary. Season well.

Notes:

I insist on having some form of green on my families plates at most meals, so I steam up some broccoli to go with this as well.

Handy hint:

Every time I have excess bread going stale, I break it up into pieces and whiz it up in the food processor to make crumbs.
I freeze them in bags and they can be used straight out of the freezer, you don’t need to defrost them. They are the best!
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