Fast Recipes

Veal schnitzel with tuna sauce and herb salad

Time to glam up your weeknight schnitzel.

By Jessica Brook
  • Serves 4
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This dish plays with the flavours of classic vitello tonnato to glam up your weeknight schnitty. Serve with a simple green salad.


  • 80 gm (2 cups) panko crumbs
  • 40 gm (½ cup) finely grated pecorino
  • 75 gm (½ cup) plain flour, seasoned to taste
  • 2 eggs, lightly beaten
  • 4 veal schnitzels (180gm each)
  • Vegetable oil, for shallow-frying
  • 1 cup each (loosely packed) flat-leaf parsley, dill and tarragon
Tuna sauce
  • 185 gm canned tuna in olive oil, drained
  • 150 gm (½ cup) mayonnaise
  • 2 tbsp baby capers in vinegar, drained and chopped
  • 40 gm cornichons, finely chopped
  • ¼ cup (loosely packed) flat-leaf parsley
  • 1-2 tbsp lemon juice, plus lemon wedges to serve


  • 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.