- 2 large pitta breads (160g)
- 250 gram cherry tomatoes, halved
- 2 lebanese cucumbers (260g), cut into ribbons
- 1 bunch red radishes, sliced thinly
- 3 green onions (scallions), sliced thinly
- 1 cup torn fresh flat-leaf parsley
- 1/2 cup fresh mint leaves
- 1/2 cup (125ml) olive oil
- 1/4 cup (60ml) lemon juice
- 2 clove garlic, crushed
- 1/2 cup (35g) panko (japanese breadcrumbs)
- 2 tablespoon za-atar
- 2 tablespoon chopped fresh thyme
- 8 100g veal scallopine (schnitzel)
- 1/3 cup (50g) plain (all-purpose) flour
- 2 eggs, beaten lightly
- olive oil, for shallow frying
- 1Make fattoush: Grill bread until crisp; break into small pieces. Combine tomato, cucumber, radish, onion and herbs in a large bowl. Just before serving, toss bread and combined oil, juice and garlic into salad. Season to taste.
- 2Combine breadcrumbs, za’atar and thyme in a shallow bowl. Toss veal in flour, shake off excess. Dip in egg, then press on breadcrumb mixture to coat.
- 3Heat oil in a large frying pan oven medium-high heat; cook veal for 2 minutes each side or until golden and cooked through.
- 4Serve schnitzels with fattoush.
Za’atar, a blend of roasted dry herbs, spices, sesame seeds and salt, is available from Middle-Eastern food shops and some delicatessens. To make your own, combine 1 tablespoon each sumac and sesame seeds with 2 teaspoons finely chopped fresh thyme and 1 teaspoon salt.
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