Panko crusted veal schnitzel with Sweet Potato Chips

1/2 cup plain flour
2 eggs, lightly beaten
1 tbs milk
3/4 cup panko breadcrumbs
5-6 veal escalopes
1 tbs oil
25g butter
Salt and pepper to taste

Sweet potato, cut into chips
Olive oil spray
Tuscan seasoning

Preheat oven to 180C. Line a baking tray with a baking sheet.

Place sweet potato on baking sheet, spray with cooking spray and sprinkle with tuscan seasoning or salt and freshly cracked black pepper. Cook for 20-30 minutes or until edges are lovely and crisp.



Pay veal dry with paper towel.

Place flour onto a plate and add salt and pepper. Mix to combine.

Combine eggs and milk in a shallow bowl.

Place breadcrumbs onto a plate.



Dip veal one at a time into flour and shake off excess. Dip into egg wash then coat with breadcrumb mixture, pressing crumbs on firmly with your fingertips.

Heat oil and butter in a frying pan, add veal and cook for about 3 minutes each side or until golden and cooked through. Remove from pan.

Serve schnitzels with sweet potato chips.

Serves 2-3