Monday - Veal Schnitzel Recipe
bacon lardons, frisée, potatoes, mustard, lemon ^
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Peel and cut the potatoes into even-sized chunks. Boil them in salted water until tender, then drain and set aside.
- 2
- 3
Prepare the Veal Schnitzel
Flatten the veal cutlets using a meat mallet. Season with salt and pepper. Dredge each cutlet in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
- 4
Fry the Schnitzel
In the same skillet with the bacon fat, heat vegetable oil over medium-high heat. Fry each schnitzel for about 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels.
- 5
Serve
On a plate, arrange the schnitzel and top with crispy bacon lardons and frisée. Drizzle with Dijon mustard and squeeze fresh lemon juice over the top. Serve the boiled potatoes on the side.
