Lemon-Thyme-Veal-Schnitzel
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Lemon Thyme Veal Schnitzel

  • Makes: 4 servings
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All You Need

  • 1/2 loaf sliced white bread, crusts removed
  • pkg (28 g) Club House Lemon Thyme Pork Flavourful Recipe Mix
  • 33/50 cup (165 mL) flour
  • 2 large eggs, beaten
  • 1 lb (500 g) veal scaloppini
  • 1/4 cup (62 1/2 mL) vegetable oil
  • fresh lemon

Instructions

  1. In food processor, process bread slices into fine bread crumbs. In shallow dish, combine bread crumbs and Club House Lemon Thyme Pork Flavourful Recipe Seasoning Mix. Mix well and set aside.

  2. Place flour in a second shallow dish and beaten eggs in a third. Arrange bowls in this order: flour, eggs and bread crumbs.

  3. Dip veal into flour, coating both sides and shaking off excess. Dip into beaten eggs and shake gently to remove excess. Press into seasoned bread crumbs and coat both side well. Place on rack or waxed paper. Repeat until all veal scaloppini are coated.

  4. In large skillet, over medium-hi, heat oil. Cook veal in batches for 1 to 2 minutes per side or until golden brown and crisp. Drain on paper towel.

  5. arnish with lemon wedges

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