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Recipes continued
Parmesan veal schnitzel
Serves: 4
Preparation: 20 mins (+ 30 minutes chilling time)
Cooking: 10 mins
3 slices day old bread, crust removed and
roughly chopped
1 cup grated parmesan
4 veal steaks
½ cup plain flour
1 egg, lightly beaten
¼ cup milk
2 lemons, cut into wedges
Mixed green salad, to serve
1. Place bread and parmesan into the
chopper bowl. Process until well crumbled.
Place one piece of veal between 2 sheets
of non-stick baking paper. Use the flat side
of a meat mallet or 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
breadcrumb mixture 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. Heat oil in a non stick frying pan. Cook
veal for 4-5 minutes each side or until
golden and cooked.
5. Serve veal schnitzels with lemons and
salad.
Note: You can also use pork steaks or chicken
thigh fillets in this recipe.
Lamb Rack with Garlic and Parmesan Crust
Serves 4
Preparation: 10 minutes
Cooking: 25 minutes
2 x 400g lamb rack roast, French trimmed
4 slices day old bread, crust removed and
roughly chopped
2 cloves garlic, chopped
2 tablespoons grated fresh parmesan
1 tablespoon chopped fresh rosemary
2 tablespoon seeded mustard
Olive oil spray
Roasted potatoes, to serve
1. Preheat oven to 180°C.
2. Combine bread, garlic, parmesan and
rosemary into the chopper bowl. Process
until mixture resembles fine breadcrumbs.
3. Place lamb racks on a baking tray, having
the bones interlocked in the middle.
4. Spread mustard evenly over the outside of
the cutlet base.
5. Press the bread mixture over the mustard
and spray well with olive oil spray.
6. Place lamb racks in oven and bake 40
– 45 minutes or until cooked as desired.
Remove from oven and cover with foil.
Allow to rest 10-15 minutes.
7. Cut lamb into individual cutlets and serve
with roasted potatoes.
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