A lovely schnitzel originating form Milan, Italy


  • 4 x 100gm lean Veal steaks

  • 250gm Seasoned Flour (salt, pepper, pinch of Cinnamon)

  • 500gm fresh breadcrumbs from day old Ciabata or Pasta Dura bread

  • 200gm fresh parsley

  • 100gm freshly grated Parmesan

  • 3 large eggs

  • 6 lemon wedges

  • Season to taste


  • 1.

    Remove crust from bread, piece into food processor and combine with Parmesan cheese

  • 2.

    Remove and set aside

  • 3.

    Place parsley in food processor and pulse until medium texture

  • 4.

    Add parsley and mix into already processed breadcrumbs and Parmesan and place in large bowl

  • 5.

    Add Flour for coating to another large bowl

  • 6.

    Whisk eggs in a large bowl ready to crumb

  • 7.

    Starting at the flour, coat the veal, then

  • 8.

    Into the egg mix and coat, then

  • 9.

    Into the breadcrumb mix and coat well

  • 10.

    Cover with cling wrap and refrigerate for 1 hr

  • 11.

    Half fill wide frying pan (enough to hold two cutlets) with Canola oil and bring to temperature

  • 12.

    Remove crumbed schnitzels from fridge

  • 13.

    When oil is hot, before smoke point, carefully add the veal and fry on each side for appx 3 mins depending on thickness of the veal steaks

  • 14.

    Remove and place on paper towel to remove excess oil

  • 15.

    Serve with salad and a squeeze of Lemon


You can add any flavor you like to the breadcrumb mix and any cut of meat. Don't be afraid to experiment. Bon Appetito!

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