Veal Schnitzel with Lemon Dressed Castelfranco

Name: Veal Schnitzel with Lemon Dressed Castelfranco
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1-2
Ingredients: 2 veal escalopes; 2 eggs, beaten; 200g plain flour, for coating the veal; 200g panko breadcrumbs; 1 Castelfranco; 2 tablespoons lemon juice; 2 tablespoons extra virgin olive oil; 1/2 teaspoon honey; Oil, for frying

Drogo

Servings

1-2

Prep Time

10 minutes

Cook Time

5 minutes

Bring the flavours of a Viennese bistro to your table with this veal schnitzel with lemon-dressed Castelfranco. Made with tender milk-fed veal escalopes coated in crisp, golden panko breadcrumbs, this classic European dish is wonderfully simple yet full of flavour. The delicate veal remains soft and succulent beneath its crunchy coating, while a squeeze of fresh lemon adds a bright, zesty finish.

Instead of the usual potato salad, this recipe pairs the crispy veal schnitzel with fresh Castelfranco leaves tossed in a lively lemon and honey dressing. With its beautiful cream-and-pink leaves and pleasantly bitter flavour, Castelfranco brings freshness and a subtle peppery edge that balances the richness of the golden breadcrumb coating. Ready in around 15 minutes, this easy veal schnitzel recipe makes an impressive lunch or dinner, combining comforting bistro-style cooking with elegant, seasonal ingredients. Serve straight from the pan while the coating is crisp and the lemon-dressed leaves are fresh.

Crispy milk-fed veal schnitzel served with fresh lemon-dressed Castelfranco leaves

Ingredients

2 veal escalopes
2 eggs, beaten
200g plain flour, for coating the veal
200g panko breadcrumbs
1 Castelfranco
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon honey
Oil, for frying

Directions

Step 1, Separate the leaves of the Castelfranco, wash and dry them in a salad spinner or on a cloth. Place in a bowl.
Step 2, Combine the lemon juice, olive oil, honey and some salt and pepper in a clean jar or bowl and shake or whisk to combine. Set aside.
Step 3, Heat 1 inch of oil to 200C in a high sided skillet or saucepan.
Step 4, Spread one plate with the flour and season well with salt and pepper. Spread a second plate with egg and a third with the panko.
Step 5, Pat the veal dry, then coat first in the flour, then egg, then in the panko. Repeat with the second piece of veal.
Step 6, Fry until golden, turning once, then drain on a rack or kitchen paper. Repeat with the second piece of veal.
Step 7, Dress the Castelfranco with as much as the dressing as you like, and serve with the veal schnitzels.