Fast Recipes

Veal schnitzel with tuna sauce and herb salad

Time to glam up your weeknight schnitzel.
Con Poulos

This dish plays with the flavours of classic vitello tonnato to glam up your weeknight schnitty. Serve with a simple green salad.


Tuna sauce


1.Preheat oven to 120°C and line an oven tray with baking paper. Mix panko and pecorino in a bowl, then place flour and egg in separate bowls. Dust schnitzels evenly in flour, shake off excess, then dip into egg and press into crumbs, coating evenly.
2.Fill a large, deep frying pan with 2cm oil and heat over medium-high heat to 180°C. Fry schnitzels, in batches, until golden brown and cooked through (2-3 minutes). Drain on paper towels, place on prepared tray and keep warm in oven while you cook remaining schnitzels.
3.Meanwhile, combine herbs and shallot in a bowl.
4.For tuna sauce, place ingredients in a small food processor and process until combined but still textured.
5.Top schnitzel with herb and shallot mixture, drizzle with oil and season to taste with salt flakes. Serve with tuna sauce and lemon wedges.

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