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Recipe

Mustard veal schnitzel with red cabbage and rosti

Mar 29, 2012 1:00pm
  • 25 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Mustard veal schnitzel with red cabbage and rosti
  • 2 eggs
  • 1 tablespoon wholegrain mustard
  • 4 125g veal schnitzels
  • 1/2 cup seasoned plain flour
  • 1 1/4 cup dried breadcrumbs
Red cabbage
  • 1 tablespoon olive oil
  • 40 gram butter
  • rosti (see note), lemon wedges, to serve
  • 2 tablespoon olive oil
  • 1 thinly sliced red onion
  • 1/2 shredded red cabbage
  • 2 tablespoon sugar
  • 2 tablespoon red wine vinegar

Method

Mustard veal schnitzel with red cabbage and rosti
  • 1
    Lightly beat eggs and mustard together. Dust schnitzels in flour, shaking off excess, dip into egg mixture, press firmly into bread-crumbs. Cover, chill until required.
  • 2
    Meanwhile, to make Red Cabbage; heat oil in large flying pan on medium. Sauté onion 2-3 minutes until softened. Add cabbage, cook 4-5 minutes until beginning to wilt. Stir in sugar and vinegar. Season to taste. Simmer 34 minutes more. until liquid evaporates.
  • 3
    Heat oil and butter together in a large frying pan on medium. Cook schnitzels in 2 batches, 34 minutes each, turning, until golden and cooked through. Drain Serve with cabbage and rosti. Accompany with lemon wedges.

Notes

To make rosti, parboil 2 large desiree potatoes. Cool, peel, grate and press into thin patties. Season. Pan-fry in combined butter and olive oil 3-4 minutes each side, until golden.

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