Ingredients:

1 cup plain flour

2 eggs, beaten

2 tbspn seeded mustard

2 tbspn milk

4 cups breadcrumbs

1/2 cup flatleaf parsley, chopped

4 medium-sized veal escalopes

100ml vegetable oil

50g butter

2 tbspn capers

2 limes

Borrowed from Frank Camorra at GoodFood

Serves: 4
Preparation time: 30 minutes

Method:

Evenly spread the flour over a flat plate.

Put the eggs, mustard and milk into a small bowl and whisk well.

Put the breadcrumbs in a bowl and mix half the chopped parsley through.

Coat the meat well in the flour, then give it a shake to remove any excess. Dip it in the egg mixture, coat well then drain briefly. Dip it in the breadcrumbs to cover both sides. Repeat for each schnitzel.

Heat a large frying pan, add the oil and heat gently. Add the butter and when it melts, carefully place a couple of schnitzels in the pan. When golden underneath, turn over and cook the other side; repeat with remaining schnitzels.

Drain them on a paper towel, then place on a serving plate and sprinkle with capers and remaining parsley. Serve with a lime cheek on each plate.

Tip: Serve a zesty coleslaw with the schnitzel or some thinly-sliced raw fennel dressed with lemon and oil to offset the richness of the fried breadcrumbs.

Contributor: Cam