Crispy Lemon & Parmesan Veal

Crispy Lemon & Parmesan Veal
Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4

8 Ingredients

Number of servings
4
  • 100grams breadcrumbs
  • 2 large lemons, zest of 1, 1 chopped into wedges
  • 60grams parmesan, grated
  • 70grams ground almonds
  • 3tablespoons plain flour
  • 2 large eggs, beaten
  • 3tablespoons olive oil
  • 400grams veal escalopes, 4 steaks

Nutrition per serving

2330 Kilojoules or 558 Calories
27% of daily energy intake*
Protein
39.0grams
Fat
31.0grams
Carbs
29.0grams
Sugars
3.9grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This elegant dish is an elevated take on schnitzel with parmesan and ground almonds in the coating.

Method

Step 1 of 3

Mix the breadcrumbs, lemon zest, parmesan and ground almonds in a shallow dish. Spread the flour on a plate and add the eggs to a shallow dish.

Step 2 of 3

Place the veal steaks between two pieces of parchment and use a rolling pin to flatten each steak. Dust each steak in flour, dip in the egg and then coat evenly with the crumb mix. Repeat with each steak.

Step 3 of 3

Heat the oil in a large, non-stick pan on medium high heat and cook the steaks for 2-3 minutes on each side, until golden and crisp. Serve immediately with lemon wedges on the side.

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