Veal Schnitzel With Minted Peas

1. 1

   Lightly dust veal with flour, shaking off excess. Dip in egg then coat with Parmesan cheese. Refrigerate for 10 mins.

2. 2

   Heat oil in a large skillet on medium heat. Cook veal schnitzels for 3 mins each side, until golden and cooked through. Drain on paper towels.

3. 3

   Meanwhile, cook peas in boiling, salted water for 3 mins, until tender. Drain and stir in mint. Serve schnitzels with peas, steamed potatoes and lemon wedges.

* Per serving · 4 servings · Values may vary.

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