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Recipes continued
Parmesan veal schnitzel
Serves: 4
Preparation: 20 mins (+ 30 minutes chilling time)
Cooking: 10 mins
3 slices day old bread, crust removed and
roughly chopped
1 cup grated parmesan
4 veal steaks
½ cup plain flour
1 egg, lightly beaten
¼ cup milk
2 lemons, cut into wedges
Mixed green salad, to serve
1. P lace bread and parmesan into the
chopper bowl. Process until well crumbled.
Place one piece of veal between 2 sheets
of non-stick baking paper. Use the flat side
of a meat mallet or base of a heavy frying
pan to gently pound until about .5mm
thick. Repeat with remaining veal steaks.
2. P lace flour, combined egg and milk and
breadcrumb mixture in separate bowls.
3. D ip one piece of veal at a time into
flour, shake off any excess. Dip in egg
mixture and then in breadcrumb mixture
to evenly coat. Place on a plate. Repeat
with remaining veal, flour, egg mixture and
breadcrumb mixture. Cover with plastic
wrap and place in the fridge for 2-4 hours
to chill.
4. H eat oil in a non stick frying pan. Cook
veal for 4-5 minutes each side or until
golden and cooked.
5. S erve veal schnitzels with lemons and
salad.
Note: You can also use pork steaks or chicken
thigh fillets in this recipe.
20
Lamb Rack with Garlic and Parmesan Crust
Serves 4
Preparation: 10 minutes
Cooking: 25 minutes
2 x 400g lamb rack roast, French trimmed
4 slices day old bread, crust removed and
roughly chopped
2 cloves garlic, chopped
2 tablespoons grated fresh parmesan
1 tablespoon chopped fresh rosemary
2 tablespoon seeded mustard
Olive oil spray
Roasted potatoes, to serve
1. P reheat oven to 180°C.
2. C ombine bread, garlic, parmesan and
rosemary into the chopper bowl. Process
until mixture resembles fine breadcrumbs.
3. P lace lamb racks on a baking tray, having
the bones interlocked in the middle.
4. S pread mustard evenly over the outside of
the cutlet base.
5. P ress the bread mixture over the mustard
and spray well with olive oil spray.
6. P lace lamb racks in oven and bake 40
– 45 minutes or until cooked as desired.
Remove from oven and cover with foil.
Allow to rest 10-15 minutes.
7. C ut lamb into individual cutlets and serve
with roasted potatoes.
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