Veal Schnitzel With Minted Peas - cooking recipe

Ingredients

4 None veal leg steaks, flattened
2 tbsp flour, seasoned with salt and pepper
1 None egg, lightly beaten
1/2 cup grated Parmesan cheese
1/4 cup vegetable oil
2 cups frozen peas
2 tbsp torn mint leaves
None None Steamed baby potatoes, lemon wedges, to serve

Preparation

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