Ingredients
-
4 Veal
-
4 slices good-quality Ham
-
4 slices Swiss Cheese
-
5½ oz/1 cup (150 g) plain (all-purpose) Flour
-
ground White Pepper
-
3 Egg
-
2 fl oz/¼ cup (60 ml) Milk
-
7 oz/2 cups (200 g) dry Breadcrumbs
-
9 fl oz/1 cup (250 ml) Vegetable Oil
-
1 tablespoon Butter
-
Lemon Wedges
Directions
You could buy veal tenderloins and pound them into thinner pieces, or buy the veal prepared as thin schnitzels, ready to cook. I suggest the latter for this recipe. Either way, you want a piece of veal no thicker than 5 mm (¼ inch), and about 20 cm (8 inches) long and 10 cm (4 inches) wide. A bit of a process here, but make them in advance for a dinner gathering and keep them in the fridge. Cooked just before you’re ready to eat, these will impress especially with a hearty stout.
Steps
|
1
Done
|
Using a sharp knife, slice each piece of veal in half horizontally. Lay four veal halves on a chopping board. Put a piece of ham and cheese on each piece, then lay another piece of veal on top. Season with sea salt and freshly ground black pepper and press around the edges to seal. |
|
2
Done
|
Pour the flour onto a plate and season with sea salt and ground white pepper. In a bowl, whisk together the eggs and milk. Put the breadcrumbs on another plate. |
|
3
Done
|
Press both sides of the veal parcels into the flour, dip them in the egg mix, then press into the breadcrumbs. |
|
4
Done
|
Heat the oil and butter in a large heavy-based frying pan over medium heat. When the butter has melted and is sizzling in the oil, add two veal parcels. Cook for 4–5 minutes on each side, or until golden brown. |
|
5
Done
|
Remove the cooked veal to a plate, cover with foil and keep warm while cooking the remaining veal. Serve with lemon wedges. |
