Name: Mustard veal schnitzel with red cabbage and rosti
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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.
Note

Women's Weekly Food