RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 4 sage leaves
• 1 cup panko bread crumbs
• 1/4 cup grated parmesan
• 1/2 Tbsp chopped parsley
• 1 lemon
• 1/3 cup plain flour
• 2 eggs, lightly beaten
• 4 x 200gm veal schnitzels
• 1/3 cup Cobram Estate Robust Extra Virgin Olive Oil
• Salt and Pepper
• White bread, sliced
• Iceberg lettuce, shaved
• ZoOSh Free Range Egg Mayo
• Lemon zest and juice

METHOD:

• In a food processor, tear up the sage and add the breadcrumbs, parmesan, parsley and lemon zest. Season with salt and pepper and blitz to combine. Transfer crumb into a shallow tray.
• Place the flour and egg in separate shallow trays. Lightly coat each veal schnitzel in flour and shake off the excess before transferring to the egg. Transfer to breadcrumb mixture and press firmly to coat well.
• Heat EVOO in a pan over a medium heat. Add the schnitzel to the EVOO, being careful to lay it away from you. Fry for 2 minutes on each side or until golden and crispy. Transfer to paper towel and season with salt.
• Spread mayo on to white bread and construct sandwiches with schnitzels, lemon zest, a squeeze of lemon juice and lettuce.

Our friends at Wine Selectors recommend pairing this dish with a Gruner Veltliner or Sauvignon Blanc