Crispy Sage & Pecorino Veal Schnitzel
Recipe by Helen Tzouganatos
Ingredients:
4 cups gluten-free corn flakes
½ cup finely chopped sage leaves
⅔ cup finely grated pecorino
2 tsp paprika
1 tsp sea salt flakes
¼ tsp cracked black pepper
⅓ cup gluten-free cornflour
2 eggs, lightly whisked
500g veal steaks, flattened
Light olive oil, for cooking
Lemon wedge, to serve
Method:
Add corn flakes to a food processor and blitz to form a coarse crumb. Transfer crumb to a bowl and add sage, pecorino, paprika, salt and pepper. Toss to combine.
Set up a crumbing station with three shallow bowls: one bowl for the flour, one bowl for the whisked egg and the existing bowl with the crumb mixture.
Dust the veal with the flour, shaking off the excess. Dip the veal in the egg, then firmly press into the crumb mixture.
Heat a frypan over medium heat and pour in enough oil to shallow fry. Heat oil to 180°C then fry veal and fry for a few minutes on each side until golden. Drain veal on a wire rack. Serve with lemon wedge.
