This recipe uses Fantastic Rice Crackers as a crumb. A perfect substitute for those who are gluten intolerant.
|4||50 min||15 min||Easy|
Preheat oven to 180°C.
Place the rice crackers in a zip lock bag, seal and pound with a rolling pin to make even sized crumbs.
Add the Parmesan and thyme leaves to the bag of crumbs, seal and shake to mix.
Put the slices of veal on a chopping board and using a meat tenderizer, beat out until thin. Set aside.
Create the crumbing station by placing the besan flour on a plate, the eggs in a flat bowl and the crumb mix on a flat tray.
Start the crumbing procedure by dusting the veal with flour to lightly coat, then dip into the egg mix and then the crumbs, making sure it gets an even coating of the crumbs over the veal.
Place onto a baking tray lined with baking paper.
Refrigerate for 30 minutes to set the crumb.
Remove from the fridge and give the schnitzels a light spray of olive oil on both sides.
Place into a pre-heated oven and cook for 12-15 minutes or until golden.
Serve with wedges of lemon and a pea and feta salad.