Who – August 24, 2019

GUTEN APPETIT!

RECREATE YOUR OWN BAVARIAN-INSPIRED FEAST AT HOME,LEDERHOSENOPTIONAL!

INGREDIENTS

METHOD

TIP

Sauerkrautis availablein

theinternationalaisleof

majorsupermarkets.Veal

canbepreparedupto

severalhoursahead.Don’t

overcookvealorit will

becometough.

1

Whisk eggs with mustard and garlic in

a shallow dish. Combine breadcrumbs,

parmesan and parsley in a separate

shallow dish.

2

Dust veal in flour seasoned with salt

and pepper. Shake away excess. One at

a time, dip veal in egg mixture. Then toss

in breadcrumb mixture, pressing on to

coat. Place on a tray, in a single layer.

Cover. Refrigerate for 15 minutes.

3

Heat enough oil in a large, deep

frying pan over a medium to high heat,

to shallow-fry. Add veal in three batches.

Shallow fry for about 2 minutes on

each side, or until golden brown and

tender. Remove. Drain on absorbent

kitchen paper.

4

Serve with sauerkraut and lemon

wed es.

Herbed Veal

Schnitzel with

Sauerkraut

SERVES 6, PREP 30 MINS,

COOK 12 MINS

3 eggs, lightly beaten

1 tblsp Dijon mustard

1 clove garlic, crushed

2 cups panko

breadcrumbs

¾ cup finely grated

parmesan

¼ cup chopped fresh

parsley

8 x 115g uncrumbed

veal schnitzel steaks

½ cup plain flour

Vegetable oil, for

shallow frying

Sauerkraut

66 l Who