Parmesan Veal Schnitzel

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Great for the kids
Preparation time20 minutes
Cooking time10 minutes


  • 4 veal steaks
  • ½ cup plain flour
  • 1 egg, lightly beaten
  • ¼ cup milk
  • 1 cup stale breadcrumbs (made from day old bread)
  • 1 cup grated parmesan
  • 2 lemons, cut into wedges
  • Mixed green salad, to serve


  1. Place one piece of veal between 2 sheets of non-stick baking paper. Use the flat side of a meat mallet of base of a heavy frying pan to gently pound until about .5mm thick. Repeat with remaining veal steaks.
  2. Place flour, combined egg and milk and combined breadcrumbs and parmesan in separate bowls.
  3. Dip one piece of veal at a time into flour, shake off any excess. Dip in egg mixture and then in breadcrumb mixture to evenly coat. Place on a plate. Repeat with remaining veal, flour, egg mixture and breadcrumb mixture. Cover with plastic wrap and place in the fridge for 2-4 hours to chill.
  4. Preheat dinner plate on SuperSear. Spray veal all over with cooking oil. Cook for 4-5 minutes each side or until golden and cooked.
  5. Meanwhile, cook lemons on grill for 1-2 minutes or until brown.
  6. Serve veal schnitzels with lemons and salad.
  1. NOTE: You can also use pork steaks or chicken thigh fillets in this recipe.