Veal schnitzel with potato and cabbage smash

Tender, crumbed veal schnitzels bring something truly special to the dinner table. Serve on a bed of creamy potato and cabbage smash with a side of steamed veg for a hearty family meal.

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


Veal schnitzel
  • 1 cup dried breadcrumbs
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup plain flour
  • 2 eggs
  • 4 veal schnitzel steaks
  • oil for shallow frying
  • steamed green beans, lemon wedges, to serve
Potato and cabbage smash
  • 4 large potatoes, peeled, halved
  • 60 gram butter, chopped
  • 2 cup shredded cabbage


Veal schnitzel with potato and cabbage smash
  • 1
    On a large shallow plate, combine breadcrumbs, zest and spices. Season to taste. Place flour on a plate and whisk eggs in a shallow dish.
  • 2
    Coat veal in flour, shaking off excess. Dip into egg and toss in breadcrumb mixture, pressing firmly. Arrange on a plate. Chill for 15 minutes.
  • 3
    Meanwhile, to make potato and cabbage smash; cook potato in a saucepan of boiling water for 10-15 minutes, until tender. Drain in colander. In same pan, melt half the butter on high. Saute cabbage for 3-4 minutes until tender. Return potatoes to pan with remaining butter. Mash roughly. Season to taste.
  • 4
    In a large frying, pan heat oil on medium. Cook veal for 3-4 minutes on each side until golden. Drain on paper towel.
  • 5
    Serve veal with potato and cabbage smash. Accompany with beans and lemon wedges.


Season flour with salt and pepper before coating. Chilling helps adhere the crumbs to the surface of the food during cooking.

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