Veal schnitzel sliders


Recipe and image courtesy of My Lovely Little Lunchbox for Australian Veal |

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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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