Matt's Veal Schnitzel
Matt is a schnitzel fanatic and this is his (repeatedly) tried and tested winning recipe.
Feeds 12-15 or makes 3 schnitzel dinners for 4
Prep and cooking time 45 mins
- 1 x Whole Veal Rump or 2 x Veal Tenderloins or Beef Rump if you prefer
- Breadcrumbs / Panko crumbs (for the more adventurous, you might like to add some cracked pepper, dried oregano and Parmesan)
- 3 eggs
- Plain flour
- Vegetable oil (enough to shallow fry)
Prepare your meat:
- Take veal from packet, rinse in cold water and pat dry with paper towel.
- Take a very sharp small knife remove the white fat on the top of the rump
- Cut the whole rump into 3 pieces by following the seams of the muscle. i.e Top 'cap' muscle and 2 muscles that sit side by side under the cap
- Take a longer knife and cut these pieces into slices around 5mm thick.
- If you are using veal tenderloin just remove the very thin silver skin from the outside and cut into 1cm slices
- In turn, place each slice between two pieces of greaseproof paper on a cutting board and use a rolling pin or flat meat mallet to beat it on each side a couple of times - it's important to try and achieve a uniform thickness across each slice of veal.
- Pile up your veal on a plate and place to the side.
Preparing the Schnitty
Setting up from left to right you need:
- Your plate of prepped meat
- The plain flour on a large plate
- 3 eggs beaten in a bowl large enough to dip the sliced veal in (a baking tray also works well for this purpose)
- The breadcrumbs / panko crumbs in a baking tray
- A clean plate
- Take your first piece of veal, pat it in the flour so there is no red showing (this helps the egg stick)
- Dip that into the egg mixture and hold up over bowl to drain excess egg
- Then push it around in the breadcrumbs, apply a bit of pressure with fingers and heel of your hand to ensure the crumbs stick
- Pile up the fresh schnitzel on the clean plate
- Heat a shallow pan of vegetable oil (not olive oil as it doesn’t get hot enough) on max heat. Fry each schnitzel for 2 minutes on either side.
- Place each schnitzel on a pre-prepped plate covered with paper towel to absorb any extra oil when you remove from the pan at set into a warm oven
- A squeeze of lemon and enjoy.
Note: you can also freeze your prepared schnitzel; simply place 2-4 schnitzels in a sandwich bag, keeping them as flat as possible.