3 eggs, lightly beaten
1 tblsp Dijon mustard
1 clove garlic, crushed
2 cups panko breadcrumbs
¾ cup finely grated parmesan
¼ cup chopped fresh parsley
8 x 115g uncrumbed veal schnitzel steaks
½ cup plain flour
Vegetable oil, for shallow frying
Sauerkraut and lemon wedges, to serve
Whisk eggs with mustard and garlic in a shallow dish. Combine breadcrumbs, parmesan and parsley in a separate shallow dish.
Dust veal in flour seasoned with salt and pepper. Shake away excess. One at a time, dip veal in egg mixture. Then toss in breadcrumb mixture, pressing on to coat. Place on a tray, in a single layer. Cover. Refrigerate for 15 minutes.
Heat enough oil in a large, deep frying pan over a medium to high heat, to shallow-fry. Add veal in three batches. Shallow-fry for about 2 minutes on each side, or until golden brown and tender. Remove. Drain on absorbent kitchen paper.
Serve with sauerkraut and lemon wedges.