Recipe and image courtesy of My Lovely Little Lunchbox for Australian Veal | australianveal.com.au
- Serves: 4-6
- Prep: 12 mins
- Cook: 8 mins
- ½ cup (125ml) buttermilk
- 1 egg
- 3 Tbsp plain flour
- 500g veal schnitzels
- 1½ cups (150g) cornflake style breadcrumbs
- 6 slider style bread rolls
- ½ cup (125ml) whole egg mayonnaise
- 1 cup baby spinach leaves
- 2 tomatoes, thinly sliced
- 1 Lebanese cucumber, thinly sliced with a speed peeler
- 6 slices Swiss cheese
- Add the buttermilk, egg, plain flour and a pinch of salt to a large bowl and whisk thoroughly to combine. Add the veal schnitzels and mix thoroughly to coat.
- Place the cornflake breadcrumbs onto a large plate. One at a time, remove the veal schnitzels from the batter (allowing excess to drip off) and carefully coat with the cornflake breadcrumbs, ensuring the schnitzel is completely covered. Transfer to a plate and repeat with remaining schnitzels. If you can’t find cornflake breadcrumbs, then combine half a cup of breadcrumbs with a cup of crushed cornflakes.
- Heat a frypan to medium heat and cover the base of the frypan with a thin layer of olive oil. Gently place the schnitzels into the pan and cook for 4 minutes or until golden. Gently flip each schnitzel and cook for another 3 minutes or until golden and cooked through. Place the cooked schnitzels on a plate lined with kitchen paper and continue with remaining schnitzels. Set aside.
- To assemble the veal schnitzel sliders, lightly toast the bread rolls and smear with a generous tablespoon of mayonnaise. Top with baby spinach leaves, the golden veal schnitzel, tomato slices, ribbons of cucumber, Swiss cheese and more baby spinach leaves.
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