Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 10.53 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 3/4 cup plain flour
- 60grams butter, chopped
- 2teaspoons mustard seeds (for quick sauerkraut)
- 3/4 cup german-style beer (for quick sauerkraut)
- 2teaspoons caraway seeds (for quick sauerkraut)
- 1/2 cabbage, shredded (approx. 600g, for quick sauerkraut)
- 1 lemon, wedges (to serve)
- 1teaspoons onion powder
- 100grams olive oil (save 35g for quick sauerkraut)
- 2 eggs
- 2tablespoons cider vinegar (for quick sauerkraut)
- 400grams veal schnitzel
- 2 cup panko breadcrumbs
Nutrition per serving
3950kJ
Protein
38.0grams
Sugars
6.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Place veal on a work surface and beat with a meat mallet until thin.
Step 2 of 6
Combine flour and onion powder on a plate, then season with salt and black pepper. Whisk the eggs in a bowl. Place breadcrumbs on another plate or shallow bowl.
Step 3 of 6
Dip a slice of veal in flour, shaking off excess. Coat with egg and finish by coating with breadcrumbs. Transfer to a plate and set aside. Repeat with remaining veal.
Step 4 of 6
Heat half the oil and butter in a large frying pan. Cook schnitzels, in batches, over medium heat for 3-4 minutes each side or until golden, adding more oil and butter as necessary.
Step 5 of 6
Meanwhile, to make sauerkraut, heat oil in a separate frying pan. Add cabbage and cook, stirring occasionally, for 10 minutes or until beginning to wilt. Stir in beer, seeds and vinegar. Bring to the boil, then reduce heat slightly and simmer for 15 minutes or until liquid has reduced by half and cabbage is soft.
Step 6 of 6
Serve schnitzels with lemon wedges and sauerkraut.
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