Recipe

Veal scallopini with salsa verde

These crumbed veal schnitzels, here served with our homemade salsa verde, are bound to be a hit with the kids. Even better, you can make a double portion and freeze half for an easy meal another day.

  • 20 mins preparation
  • 20 mins cooking
  • 15 mins marinating
  • Serves 4
  • Print
    Print

Ingredients

Veal scallopini
  • 2 cup panko breadcrumbs
  • 1 cup grated parmesan
  • 1 tablespoon chopped rosemary leaves
  • 1 tablespoon chopped thyme leaves
  • 1 tablespoon chopped sage leaves
  • 8 veal schnitzel steaks, pounded
  • 1/2 cup seasoned flour
  • 2 eggs, whisked
  • 1/4 red cabbage, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1 carrot, shaved into ribbons
  • 2 teaspoon extra virgin olive oil
  • 2 teaspoon white wine vinegar
  • oil for shallow frying
Salsa verde
  • 1 bunch parsley, leaves picked, chopped
  • 1/3 cup extra virgin olive oil
  • 6 cornichons
  • 4 anchovy fillets
  • 2 tablespoon white wine vinegar
  • 1 tablespoon capers
  • 2 clove garlic, crushed

Method

Veal scallopini with salsa verde
  • 1
    In a shallow dish, combine breadcrumbs with parmesan and herbs.
  • 2
    Lightly dust veal in flour, shaking off excess. Dip into egg, then coat in crumbs, pressing firmly. Arrange on a tray. Chill for 15 minutes.
  • 3
    Meanwhile, in a medium bowl, combine cabbage, fennel, carrot, olive oil and vinegar. Set aside.
  • 4
    To make salsa verde; in a food processor, pulse all ingredients together until well combined and thick.
  • 5
    In a large frying pan, heat vegetable oil on medium. Cook veal for 1-2 minutes each side, until cooked through and golden. Drain on paper towel.
  • 6
    Serve veal with salsa verde and coleslaw. Accompany with lemon wedges.

Notes

To freeze, make scallopini to the end of Step 2, then freeze on a lined oven tray. Defrost in the fridge overnight and cook as directed. Use 1 tablespoon dried herbs in place of the fresh for the breadcrumbs if liked.

More From Women's Weekly Food