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Craving a delicious, crispy and crunchy schnitzel but short on time? This 15-minute veal schnitzel with mashed potatoes is the dish for you! Schnitzel is a classic dish that’s been around for centuries and is popular around the world, from Germany to Austria and even Israel. It's usually served with potato salad, french fries, or mashed potatoes.

Ingredients:

500g Veal Schnitzel
1/3 cup plain flour
2 eggs
1 1/2 cups dried breadcrumbs
Rice bran oil or extra-light olive oil for shallow frying
Lemon wedges to serve
Salad greens to serve
Mashed potato to serve

Instructions:

1. Place the veal steaks between two sheets of cling wrap. Pound the veal using a meat mallet until it is 1/2 cm thick.

2. Mix flour, salt and pepper on a large plate. In a separate shallow dish, beat together eggs and 2 tablespoons of cold water. Spread breadcrumbs on another plate.

3. Lightly coat the veal in flour, tapping off any excess. Dip it in the egg mixture, then in the breadcrumbs, making sure to press down with your fingertips to stick. Arrange the coated schnitzels on a plate and refrigerate for 30 minutes to let them set.

4. Preheat the oven to 140°C/120°C fan-forced. Line a large baking tray with baking paper.

5. Fill a large frying pan with enough oil to cover the base and heat it over medium-high heat. Reduce the heat to medium and cook two schnitzels for 2 to 3 minutes per side or until golden. Drain them on a paper towel.

6. Place them on the prepared tray in the oven to keep warm. Repeat the same process with the remaining schnitzels.

7. Serve with lemon wedges, salad greens, and mashed potatoes.

Optional ways to make the dish extra special:

- Add chopped fresh herbs (such as parsley or thyme) to the breadcrumbs for a herby flavour.

- Make a creamy mushroom sauce to serve with the schnitzel.

- Make a simple salad of sliced tomatoes and red onion, dressed with a vinaigrette.

- Sprinkle some grated parmesan over the schnitzel before cooking for a cheesy crunch.

 

[Granny*Deb]

Yum. I'm taken back to my mother's schnitzel. So crispy and crunchy and always served with egg noodles. Heritage and food make delicious companions

 

[Teddy is my boy]

I doubt l would need 3 eggs, and would coat in panko not normal bread crumbs.

 

[MotherGoose]

I just wish I could buy veal. Recently I decided I would make veal scallopini but I can't find a supermarket locally that sells plain veal. So fed up with supermarkets not stocking what I need any more.

 

[gordon1940]

I doubt l would need 3 eggs, and would coat in panko not normal bread crumbs.

Yes Panko always gives a great result.

 

[grannyjenn]

I did cooking lessons in the 60s and we were taught to marinate the veal in lemon juice and salt and pepper for an hour or so before doing the egg and breadcrumbs. We also crushed up plain potato chips to sprinkle on top of the mashed potato. Served with lettuce, tomato, cucumber and onion salad.
Oh, it's making me so hungry!