Add Parmesan cheese, ground ginger and salt and pepper to the breadcrumbs.
Slice the veal fillet into thin medallions, then pass fillets through the flour, then the egg and the breadcrumbs (press breadcrumbs down well).
Shallow fry the veal schnitzel until golden, drain onto absorbent paper.
Chop the bocconcini in half, mix with the basil, tomato and prosciutto. Drizzle a little oil, mix together, then place on top of the schnitzels and serve. (or serve on the side)
Originally Submitted
9/18/2009
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