Crispy Sage & Pecorino Veal Schnitzel
Recipe by: Helen Tzouganatos
Method
Preparation time: 10 min | Cook time: 20 hours | Serves: 4
1 Add corn flakes to a food processor and blitz to form a coarse crumb. Transfer crumb to a bowl and add sage, pecorino, paprika, salt and pepper. Toss to combine. 2 Set up a crumbing station with three shallow bowls: one bowl for the flour, one bowl for the whisked egg and the existing bowl with the crumb mixture. 3 Dust the veal with the flour, shaking off the excess. Dip the veal in the egg, then firmly press into the crumb mixture. 4 Heat a frypan over medium heat and pour in enough oil to shallow fry. Heat oil to 180°C then fry veal and fry for a few minutes on each side until golden. Drain veal on a wire rack. Serve with lemon wedge.Ingredients
4 cups gluten-free corn flakes
½ cup finely chopped sage leaves
⅔ cup finely grated pecorino
2 tsp paprika
1 tsp sea salt flakes
¼ tsp cracked black pepper
⅓ cup gluten-free cornflour
2 eggs, lightly whisked
500g veal steaks, flattened
Light olive oil, for cooking
Lemon wedge, to serve
Step by step video
