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PARMESAN VEAL SCHNITZEL WITH CREAMED POTATOES

Serves 4

  • 8 Veal escalopes
  • 1 cup fresh breadcrumbs
  • 1 cup finely grated Parmesan cheese
  • ½ cup parsley
  • 2 tablespoons finely chopped thyme
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • ¼ cup (2fl oz)  milk
  • 2 eggs
  • 1 cup plain flour
  • ½ cup (4fl oz) olive oil 

To serve: Lemon wedges and rocket leaves 

CREAMED POTATOES

  • 800g (1lb 10oz) potatoes suitable for mashing (such as Pontiacs)
  • 1 cup (8fl oz) cream
  • 75g (21/2oz) butter
  • 1 teaspoon sea salt 

Place potatoes in boiling water and cook until tender. 

Place veal escalopes on a board and flatten with a mallet (or ask your butcher to do it)  

Place breadcrumbs, Parmesan cheese, parsley, thyme, salt and pepper in a bowl and mix well. Place milk and eggs in a bowl and beat lightly together. Place flour in a bowl. 

Dip veal first in the flour, then egg wash and finally in breadcrumb mixture. Continue until all veal is coated. 

When the potatoes are tender remove from heat, drain and mash in saucepan.  Place cream and butter in a small saucepan over a medium heat until hot (don’t allow to boil) and the butter has melted. Beat cream mixture into potatoes with a wooden spoon until smooth.  Season with salt and pepper.  Keep warm. 

Heat olive oil in  a large non-stick frying pan over medium heat. Place veal in frying pan in a single layer, being careful not to over crowd, and cook for 2 minutes until golden brown on one side. Turn veal and cook for a further 2 minutes. Remove from pan and keep warm until all the veal escalopes are cooked. 

Serve with creamed potatoes, lemon wedges and rocket leaves. 

This recipe is from Sydney Food by Bill Granger


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