Veal Schnitzel with Capsicum Sauce
Veal Schnitzel with Capsicum Sauce is a delightful dish featuring tender veal coated in crispy breadcrumbs and pan-fried to perfection. The dish is elevated with a flavourful capsicum (bell pepper) sauce that adds a savoury and slightly sweet dimension to the classic schnitzel, creating a well-balanced and satisfying meal.
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Servings: 4 people
Equipment
- 1 large heavy based saucepan with lid
- 1 large frying pan (skillet)
Ingredients
Capsicum Sauce
- 6 capsicum bell peppers
- 5 tomatoes
- 3 brown onions
- 2 tbsp olive oil
- 1 big pinch sea salt
Veal Schnitzel
- 4 veal escalope (veal that has already been thinly sliced and tenderised by the butcher)
- 1 egg
- ½ cup fine breadcrumbs
- ½ cup panko breadcrumbs
- ⅓ cup finely grated parmesan
- 1 tbsp fresh rosemary finely chopped
- ½ cup olive oil for frying
Instructions
Capsicum Sauce
- Peel and finely slice capsicum and onion, then peel and chop tomatoes into chunks.
- Heat olive oil in a heavy bottomed saucepan and add onion, capsicum and tomato and salt.
- Stir well and fry for a minute or two, then turn the heat down low, cover with a lid and cook covered for 1.5 hours.
Veal Schnitzel
- Combine both breadcrumbs, parmesan and rosemary on a plate.
- Lightly beat the egg in a shallow bowl.
- Dip veal into the egg to coat and then the breadcrumb mixture and make sure it is coated evenly. Set aside on a plate.
- Heat olive oil in a large frying pan over medium heat, once hot put your crumbed Schnitzel in the pan and fry for 3 minutes on each side. You may have to do this in batches depending on the size of your pan and your schnitzel.
- Once cooked remove your schnitzel to a plate lined with paper towel to drain away any excess oil and sprinkle generously with flaked sea salt.
To Serve
- Serve schnitzel hot, topped with capsicum sauce and lemon wedges on the side.