- Serves 4
Veal Schnitzel Slider
- Add the buttermilk, egg, plain flour and a pinch of salt to a large bowl and whisk thoroughly to combine. Add the veal schnitzels and mix thoroughly to coat.
- Place the cornflake breadcrumbs onto a large plate. One at a time, remove the veal schnitzels from the batter (allowing excess to drip off) and carefully coat with the cornflake breadcrumbs, ensuring the schnitzel is completely covered. Transfer to a plate and repeat with remaining schnitzels.
- Heat a fry pan to medium heat and cover the base of the fry pan with a thin layer of olive oil. Gently place the schnitzels into the pan and cook for 4 minutes or until golden. Gently flip each schnitzel and cook for another 3 minutes or until golden and cooked through. Place the cooked schnitzels on a plate lined with kitchen paper and continue with remaining schnitzels. Set aside.
- To assemble the veal schnitzel sliders, lightly toast the bread rolls and smear with a generous tablespoon of mayonnaise. Top with baby spinach leaves, the golden veal schnitzel, tomato slices, ribbons of cucumber, swiss cheese and more baby spinach leaves.
If you can’t find cornflake breadcrumbs, then combine half a cup of breadcrumbs with a cup of crushed cornflakes.
Recipe credit to @mylovelylittlelunchbox