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Veal Schnitzel Parmé


  • 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


  • 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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