Gremolata-crumbed veal schnitzel

Gremolata-crumbed veal schnitzel

Great Pub Food
Lisa Cohen


Quantity Ingredient
4 120 g veal loin steaks
3 tablespoons plain flour
sea salt and freshly ground black pepper
2 large eggs, lightly beaten
40g butter
2 tablespoons olive oil
lemon wedges, to serve

Gremolata crumbs

Quantity Ingredient
1 loaf day-old unsliced white bread, crust removed and bread roughly chopped
1 large handful flat-leaf parsley, chopped
3 tablespoons finely grated parmesan
2 lemons, zested
4 anchovy fillets


  1. Lay the veal steaks between two sheets of baking paper and using a meat mallet flatten out to approximately 5 mm thick.
  2. Preheat the oven to 120°C. Line a baking tray with paper towel.
  3. To prepare the gremolata crumbs, spread the bread on a baking tray. Bake for 15– 20 minutes, turning occasionally, to dry out slightly; the bread should not be completely dry, just with a stale texture. Blend in batches in a food processor, until coarse. Transfer 2 cups of crumbs to a large bowl. Stir in the parsley, parmesan, lemon zest and anchovies and set aside. Store leftover crumbs in an airtight container in the refrigerator for up to 1 week.
  4. Increase the oven temperature to 170°C.
  5. To crumb the veal, coat the steaks in seasoned flour, dip in the egg and lastly coat in the gremolata crumbs, pressing gently to secure.
  6. Melt half of the butter with half of the oil in a large frying pan over medium–high heat. Cook 1–2 schnitzels at a time, depending on the size of your pan, for 2 minutes on each side or until golden-brown. Transfer to the prepared tray and place in the oven to keep warm while you cook the remaining schnitzels.
  7. Serve with lemon wedges.
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