Veal Schnitzels with Cavolo Nero Salad

Cook Time 30 minutes

Servings 4

Ingredients

Extra virgin olive oil, for shallow frying

4 thin veal scallopinis

¼ cup plain flour 

2 eggs, whisked

2 cup panko bread crumbs 

1 bunch cavolo nero, rib removed and finely shredded

1 French shallot, thinly sliced and seasoned with salt

1 ball of buffalo bocconcini, torn

Lemon wedges to serve

Dressing  

1 anchovy 

1 tsp dijon mustard 

½ tsp worcestershire sauce 

3 tbsp mayonnaise 

1 tbsp grated parmesan 

1 tbsp white wine vinegar

Method

Blend the dressing ingredients with a stick blender until smooth. Add a splash of water if too thick.

Lightly flour the veal schnitzels. Shake excess flour off. Now place in the egg wash and then coat in the crumbs. Heat a large frying pan and add enough oil to cover the base of the pan. Fry the schnitzels for one minute on each side or until golden brown. Place on some paper towel to drain off any excess oil.

Place the shredded cavolo nero into a large mixing bowl with the shallots. Add the dressing and toss. Serve the schnitzels with the salad, torn mozzarella and lemon.