Veal schnitzel or Wiener schnitzel as it is known in Europe is a classic dish.
The veal is given a light crumb coating, then oven baked.
Little People and Big really love this meal.
The veal schnitzel is also yummy served with mashed potato.
(tomato relish and simple green salad for the big people)
INGREDIENTS (Serves 5 Little People)
1/2 Cup Fresh Breadcrumbs
1/2 Cup Packet Breadcrumbs
1/2 Lemon Zest (optional)
5 (80g) Veal Leg Steaks
1/2 Cup Plain Flour
1 Egg, lightly beaten
Oil Spray
1 Garlic Clove, minced
1 Cup Passata
4 Button Mushrooms, finely chopped
1/4 Onion, finely chopped
Large Handful (25g) Baby Spinach, finely chopped
100g Spaghetti
METHOD
Place veal between 2 sheets of plastic wrap. Using a meat mallet, pound until 5mm thick.
Place flour and salt and pepper in one shallow bowl. Place the lightly beaten egg in another shallow bowl. Mix together the two types of breadcrumbs and lemon zest; place mixture in a third shallow bowl.
Lightly coat veal in flour, shaking off excess. Dip in egg mixture then breadcrumbs, pressing crumbs on with fingertips to secure. Place schnitzels on a plate. Refrigerate for 30 minutes.
Place the veal pieces on a lined oven tray. Spray lightly with spray. Bake for 5 minutes.
Turn and bake for a further 5 minutes or until light golden.
For the Spaghetti:
Cook spaghetti in a large pot of boiling salted water over high heat for 8-10 minutes or until al dente. Drain the pasta, keep warm until ready to serve.
Meanwhile for the sauce, spray a frying pan with oil spray, place over a medium heat.
Add garlic and onion and cook for 1 minute. Add mushrooms and spinach and cook for 3 minutes.
Add the Passata, mix the sauce until well combined and allow the sauce to simmer for 5 minutes.
To Serve:
Divide the pasta between serving bowls. Spoon 1 to 2 tablespoons of sauce over the pasta.
(You can mix the sauce thru the pasta if you choose)
Cut the veal schnitzel into fingers and place on top of the pasta and sauce.
Serve immediately.
 |
| Big Person Serving |
Recipe Link for the Big Person Version:
No comments:
Post a Comment