Herbed Veal Schnitzel

Name: Herbed Veal Schnitzel
Prep time: PT20.00M
Cook time: PT10.00M
Total time: PT30.00M
Yield: 4.00
Ingredients: 4 (600g) Veal schnitzels; 1/3 cup (50g) plain flour; 2 eggs; lightly whipped; 1 1/2 cups (150g) breadcrumbs; 2 tsp mixed herbs; 1/3 cup (25g) Parmesan cheese; grated; oil for frying; 1 pkt MAGGI Roast Meat Gravy

30 Min

Easy

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

Ingredients

4 portions

600 g

Veal schnitzels

0.33 cup

Plain Flour

Egg, lightly whipped

1.5 cups

(150g) breadcrumbs

10 g

Mixed herbs

0.33 cup

Parmesan Cheese, grated

20 g

Vegetable Oil

1 pkt

Maggi Roast Chicken Gravy

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Nutrition Value

Fats

22.65 g

Protein

42.37 g

Carbohydrates

43.24 g

Energy

558.58 kcal

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.