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James Reeson

Veal Schnitzel Parmé


Ingredients

  • 500g veal fillet
  • 1/2 tsp ground ginger
  • 100g plain flour
  • 1 egg (beaten)
  • 200g breadcrumbs
  • 1/2 cup grated parmesan cheese
  • Extra light olive oil
  • salt and pepper
  • Canola oil
  • 250g baby bocconcini
  • 100g prosciutto, shredded
  • 2 tomatoes , skinned and chopped
  • ½ cup basil leaves, finely shredded

Method

  1. Add Parmesan cheese, ground ginger and salt and pepper to the breadcrumbs.
  2. Slice the veal fillet into thin medallions, then pass fillets through the flour, then egg and then the breadcrumbs. (Make sure you press the crumbs down well.)
  3. Shallow fry veal schnitzel until golden, drain onto absorbent paper.
  4. Chop the bocconcini in half, mix with the basil, tomato and prosciutto. Drizzle a little oil, mix together, then place on top of schnitzels and serve.
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Notes & Tips

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

Recipe Rating

4

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