Herbed Veal Schnitzel

Name: Herbed Veal Schnitzel
Prep time: PT20.00M
Cook time: PT10.00M
Total time: PT30.00M
Yield: 4.00
Ingredients: 600 g Veal schnitzels; 0.33 cup Plain Flour; 2 Egg; lightly whipped; 150 g Breadcrumbs (1.5 cups); 10 g Mixed herbs; 0.33 cup Parmesan Cheese; grated; 20 g Vegetable Oil; 1 pkt Maggi Roast Chicken Gravy

30Min

Easy

Take the good ol’ schnitzel, and make it a little bit posh.

Ingredients

4 portions

600 g

( 4 )

Veal schnitzels

0.33 cup

Plain Flour

Egg, lightly whipped

150 g

Breadcrumbs (1.5 cups)

10 g

Mixed herbs

0.33 cup

Parmesan Cheese, grated

20 g

Vegetable Oil

1 pkt

( 30 g )

Maggi Roast Chicken Gravy

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Nutrition Value

Energy

532.76 kcal

Carbohydrates

38.08 g

Protein

42.29 g

Fats

21.97 g

Information per serving

Step 1

2 Min

Place veal between 2 sheets of plastic wrap; using a meat mallet, pound until 5mm thick.

Step 2

8 Min

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.

Step 3

10 Min

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.

Step 4

1 Min

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

Step 1 of 4

Place veal between 2 sheets of plastic wrap; using a meat mallet, pound until 5mm thick.

Step 2 of 4

Step 3 of 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.