Herbed Veal Schnitzel With Shoestring Fries Recipe

Herbed Veal Schnitzel With Shoestring Fries


  • 4 (600g)
    veal schnitzels
  • 1/3 cup (50g)
    plain flour
  • 2
    eggs, lightly whisked
  • 1½ cups (150g)
  • 1 tsp
    dried parsley
  • 1 tsp
    dried chives
  • 1/3 cup (25g)
    Parmesan, finely grated
  • 1 pkt
    store-brought frozen shoestring fries
  • olive oil, for shallow frying
  • 1 sachet (30g)
  • Green salad, for serving

How to Cook

Prep Time: 20 minutes | Cooking Time: 10 minutes
  1. Place veal between 2 sheets of plastic wrap; using a meat mallet, pound until 5mm thick.

  2. Place flour on a large plate and place the lightly whisked eggs in a shallow bowl. Combine breadcrumbs, parsley, chives, and Parmesan on another plate. Lightly coat veal in flour, shaking off excess. Dip in egg mixture then breadcrumb mixture, pressing crumbs on with fingertips to secure; place schnitzels on a plate. Refrigerate for 30 minutes, if time allows.

  3. Meanwhile, cook fries according to directions on packet.

  4. Pour oil into a large heavy based frying pan until base is covered. Heat over medium-high heat. Cook schnitzels in batches for 2 to 3 minutes each side or until golden. Drain on paper towel.

  5. Prepare MAGGI Roast Meat Gravy as per packet instructions; serve over schnitzel with fries and a green salad.



Average Qty Per Serve Qty Per 100g
Energy 3317.99kj 638.08kj
Weight 519.99g 100.00g
Protein TOTAL 55.80g 10.73g
Fat TOTAL 30.13g 5.79g
- Saturated Fats 6.63g 1.27g
Carbohydrates TOTAL 69.08g 13.29g
- Sugars 5.72g 1.10g
Sodium 568.32mg 109.29mg
Dietary Fibre 8.24g 1.59g
Calcium 142.57mg 27.41mg