Preparation: 12 minutes
Cooking: 8 minutes
500g veal schnitzels
1/2 cup (125ml) buttermilk
3 tbsp plain flour
1 1/2 cups (150g) cornflake style breadcrumbs
6 slider style bread rolls
1/2 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
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.
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.
Heat a fry pan to medium heat and cover the base of the fry pan 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
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.
COOKING TIPS: If you can't find cornflake breadcrumbs, then combine half a cup of breadcrumbs with a cup of crushed cornflakes.
Recipe courtesy of Australian Veal and One Green Bean. Visit australianveal.com.au for more recipe inspiration.
Gluten intolerant or just don't want a bread roll? Have the veal schnity and load up on lots of healthy salads and veggies.
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