Cheesy Veal Schnitzel

Cheesy Veal Schnitzel


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Simple schnitzels take on an extra dimension when Parmesan and sage leaves are added to the breadcrumb coating.

Pat Alburey

Serves: 4 

  • 2 eggs
  • 100g Parmesan cheese
  • 8–10 sage leaves
  • 1 cup (60g) soft breadcrumbs, made from day-old Italian-style bread
  • 8 small veal escalopes (schnitzel), about 600g in total, and flattened to about 3mm
  • ½ cup plain flour
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • To serve: lemon slices

Preparation:25min  ›  Cook:5min  ›  Ready in:30min 

  1. Lightly beat the eggs; put aside.
  2. Grate enough Parmesan to give ½ cup and finely chop the sage to give 1 tablespoon. Combine the cheese and sage in a bowl with the breadcrumbs and put aside.
  3. Coat the veal with flour, then dip in egg and then breadcrumbs.
  4. Heat half the oil and butter over moderate heat in a large frying pan. Add four schnitzels and cook for 1–2 minutes, until golden on each side. Remove and keep warm while you cook the other escalopes in the remaining oil and butter.


Serve with sliced tomatoes and basil and a crisp green salad on the side.


good source of vitamins A, B group and E, and calcium.

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