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Veal Schnitzel Parmé



  • 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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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Veal Schnitzel Parmé.


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