Veal Schnitzel with Fried Capsicum & Potatoes

Cotolette con Peporanta

This was a favourite while I was growing up, and now its my kids’ favourite. As they say, everything tastes better fried ..better still if its in olive oil.

Recipe

Serves 4

Ingredients

3 large potatoes, chopped into 3x3cm pieces

2 large red capsicums, chopped into 3x3cm pieces

1-2 cups of olive oil

1 cup of plain flour

Salt and pepper for seasoning

2 eggs, beaten

2 cups of breadcrumbs

1 cup of chopped parsley

1 cup of parmesan, grated

4 large or 8 small pieces of veal scallopine

Method

To make the pepperonata:

1. Par boil the potatoes for 10 minutes

2. Gently fry the capsicums in 1/2 cup of olive oil in batches until caramelised and blackened on the edges and take out of the fry pan. Season with salt and pepper

3. Add another ½ cup of oil to the fry pan and fry the potatoes until golden

4. Mix the capsicum and potatoes together and add more seasoning if needed

To make the Cotelette:

1. Mix the flour with half a teaspoon of salt and pepper in a bowl

2. Beat the eggs in second bowl

3. Combine the breadcrumbs with the parsley and parmesan in a third bowl

4. Flatten each piece of veal with a mallet

5. Coat each piece of veal first in the flour, then the eggs, then breadcrumb mixture

6. Fry the veal in batches with olive oil

7. Serve the veal and pepperonata with salad and lots of crusty bread to mop up the sweet oil from the pepperonata

8. Old school baby!