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Parmesan crumbed veal schnitzel

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4 veal schnitzels
1/2 cup plain flour
2 cups dried breadcrumbs
150 g grated Parmesan
2 tbsp chopped parsley
grated rind of one lemon
2 eggs, lightly beaten
oil for shallow frying
lemon wedges, salad leaves, halved cherry tomatoes and flaked Parmesan to serve


1 Dust veal schnitzels in lightly seasoned flour shake off excess. Combine breadcrumbs, Parmesan, parsley and lemon rind.
2 Coat schnitzels in egg and dip in breadcrumbs, shake off excess. Place on a foil-lined tray, refrigerate for 30 minutes.
3 Add enough oil to a medium-sized, heavy based frypan to come halfway up the side of the pan. Heat the oil over a moderately high heat.
4 Carefully lower schnitzels into hot oil. Cook schnitzels in batches on both sides until lightly golden. Drain schnitzels on absorbent paper after cooking. Allow the oil to reheat between batches.
5 Serve with lemon wedges and salad leaves with cherry tomatoes and flaked Parmesan.


1 Shallow-frying is the method used to cook crumbed or floured schnitzels and cutlets.
2 Oil is added to a heavy based pan, to the depth of about 1.5cm. (for a medium sized pan). Do not crowd the pan when shallow-frying as it will reduce the heat and the crumb coating will soak up the oil. Allow the oil to reheat between batches.