Schnitzel with kale slaw and oven chips

Whilst often overlooked in favour of a chicken schnitty, veal is really lovely when crumbed and fried and makes for a great substitute.

Credit: Adam Liaw

• serves

  2

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 kg packet frozen oven-baked chips
• 90 g (1½ cups) panko breadcrumbs
• 30 g (½ cup) fresh white breadcrumbs, made from day-old bread
• 50 g (½ cup) finely grated parmesan cheese
• ¼ cup finely chopped flat-leaf parsley
• 2 eggs
• 2-3 tbsp milk
• 75 g (½ cup) plain flour
• 75 g (½ cup) self–raising flour
• salt and pepper, to taste
• 4 small veal or beef schnitzels, about 100 g each
• vegetable oil, for shallow frying
• 250 g kale slaw kit, to serve
• lemon wedges, to serve

Instructions

1. Preheat the oven to 220°C. Cook the frozen oven-baked chips according to packet directions.
2. Meanwhile, for the schnitzel, combine the panko and fresh breadcrumbs, parmesan and parsley in a deep plate. Place the eggs and milk in a separate shallow bowl and whisk with a fork to combine. Place the flours on a separate plate, season with salt and pepper and stir to combine.
3. Using one piece of veal at a time, dust in the flour, shaking off the excess, then dip into the egg mixture and finally in the breadcrumb mixture pressing down to coat all over.
4. Pour 1 cm oil into a large, heavy-based shallow frying pan and place over medium-high heat. When hot, cook the veal, in batches if necessary, for 2 minutes on each side or until crisp and golden. Transfer to a paper towel-lined tray.
5. Assemble the slaw according to packet directions, then serve with the oven baked chips, schnitzel and lemon wedges.

Note

• Using a mixture of flours will give a fluffier crumb. If you don't have fresh breadcrumbs you can substitute with all panko crumbs.

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.