Veal Schnitzel with Potato Salad

Step 1

Place each slice of meat between 2 pieces of freezer film and pound gently with a meat mallet to flatten.

Step 2

Cut each piece in half and set aside.

Step 3

Set up 3 bowls, 1 with flour mixed with a little salt, 1 with egg and 1 with breadcrumbs.

Step 4

Working one at a time, dip a piece of meat into the flour, dusting off excess, then into the egg, draining off excess, then into the breadcrumbs, patting well to press them on.

Step 5

Place on a plate, cover with freezer film or baking paper and repeat with remaining meat. Refrigerate until needed.

Step 6

Make Potato Salad (see separate recipe).

Step 7

Preheat oven to 100°C.

Step 8

Heat oil and butter in a large frying pan over medium heat.

Step 9

Cook schnitzels 2 or 3 at a time and place them on a plate in the oven to keep warm while cooking the remainder.

Step 10

Sprinkle schnitzels with salt and serve with Potato Salad and lemon cheeks.