Reggie's Recipe

Crumbed Schnitzel.

4 Veal Schnitzels

½ cup plain flour

2 cups dried breadcrumbs

150g grated parmasen cheese

2 tablespoons chopped parsley

Grated rind of 1 lemon

2 eggs lightly beaten

Oil for shallow frying.

Dust the veal schnitzel in lightly seasoned flour

Combine breadcrumbs, parmasen, parsley and lemon rind.

Coat schnitzel in egg and dip in breadcrumb mix.

Shake off excess.

Place in foil lined tray in fridge for 30 mins.

Shallow fry for a couple of minutes each side.

Serve with vegies and salad.