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Add Parmesan cheese, ground ginger and salt and pepper to the breadcrumbs.
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.)
Shallow fry veal schnitzel until golden, drain onto absorbent paper.
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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