Woman’s Day (Australia) - - Every­day food -

SERVES 4 PREP 20 MINS + CHILL­ING COOK 20 MINS 2 cups panko crumbs 1 cup grated parme­san 1 tbsp chopped thyme leaves 8 veal schnitzel steaks, pounded ½ cup sea­soned flour 2 eggs, whisked ¼ red cab­bage, thinly sliced 1 fen­nel bulb, thinly sliced 1 car­rot, shaved into rib­bons 2 tsp ex­tra-vir­gin olive oil 2 tsp white-wine vine­gar oil for shal­low fry­ing salsa verde, to serve

Lightly dust veal in flour, shak­ing off ex­cess. Dip into egg, then coat in crumbs, press­ing firmly. Ar­range on a tray. Chill 15 mins.

Mean­while, in a medium bowl, com­bine cab­bage, fen­nel, car­rot, olive oil and vine­gar. Set aside.

In a large fry­ing pan, heat veg­etable oil on medium. Cook veal 1-2 mins each side un­til cooked through and golden. Drain on paper towel.

Serve veal with salsa verde and coleslaw. Ac­com­pany with lemon wedges.

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