Herbed Veal Schnitzel With Shoestring Fries Recipe

Herbed Veal Schnitzel With Shoestring Fries


  • 4 (600g)
    un-crumbed veal schnitzels
  • 1/3 cup (50g)
    plain flour
  • 2
    eggs, lightly whisked
  • 1 ½ cups (150g)
  • 1 tsp
    dried parsley
  • 1 tsp
    dried chives, chopped
  • 1/3 cup (25g)
    parmesan, finely grated
  • 1 pkt
    store-brought frozen shoestring fries
  • olive oil, for shallow frying
  • 1 pkt
  • Green salad, for serving

How to Cook

Prep Time: 20 minutes | Cooking Time: 30 minutes
  1. Place veal between 2 sheets of plastic wrap; using a meat mallet, pound until 5mm thick.

  2. Place flour on a large plate, lightly whisked eggs in a shallow bowl. Combine breadcrumbs, parsley, chives, and parmesan on a plate. Lightly coat veal in flour, shaking off excess. Dip in egg mixture then breadcrumb mixture, pressing crumbs on with fingertips to secure; place schnitzels on a plate. Refrigerate for 30 minutes, if time allows.

  3. Meanwhile, cook fries according to directions on packet.

  4. Pour oil into a large heavy based frying pan until base is covered. Heat over medium-high heat. Cook schnitzels in batches for 2 to 3 minutes each side or until golden. Drain on paper towel.

  5. Prepare MAGGI Roast Meat Gravy as per packet instructions; serve over schnitzel with fries and a green salad.