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How to make Parmesan and herb schnitzel with rocket and pear salad

Yield = 4
Prep time: 0:40
Cook time: 0:20
Total time: 1:00

Ingredients

6 slices white bread, crusts removed
2 tablespoons finely grated parmesan cheese
1 tablespoon fresh thyme leaves
2 tablespoons pine nuts, toasted
1/4 cup plain flour
2 eggs
4 (500g) veal schnitzel (uncrumbed)
2 tablespoons rice bran oil
Caramelised onion relish, to serve

Rocket and pear salad

70g baby rocket
1 packham pear, halved, cored, sliced
1/4 cup walnuts
1/4 cup shaved parmesan cheese
2 tablespoons honey and dijon mustard vinaigrette

Method

Step 1 Place bread, parmesan, thyme and pine nuts in a food processor. Process until fine breadcrumbs form. Place flour on a plate. Whisk eggs in a shallow bowl.
Step 2 Coat 1 piece veal in flour, shaking off excess. Dip in egg. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining veal, flour, egg and breadcrumb mixture. Cover. Refrigerate for 20 minutes.
Step 3 Meanwhile, make rocket and pear salad: Place rocket, pear, walnuts and parmesan in a bowl. Drizzle with dressing. Toss.
Step 4 Heat half the oil in a non-stick frying pan over medium-high heat. Cook veal, in 2 batches, for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Serve schnitzel with salad and relish.