Veal Schnitzel With Fresh Tomato Relish

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Preparation Time 25 minutes Cooking Time 10 minutes Ingredients (serves 4) 4 (about 125g each) veal leg steaks 75g (1/2 cup) plain flour 2 eggs, lightly whisked 90g (1 cup) dried (packaged) breadcrumbs 1 tbs olive oil 1/2 red onion, thinly sliced 1 garlic clove, crushed 4 ripe tomatoes, coarsely chopped 2 tsp brown sugar 2 tsp balsamic vinegar Salt & freshly ground black pepper 125ml (1/2 cup) vegetable oil Lemon wedges, to serve Mixed salad leaves, to serve Oven fries, to serve Method Place 1 veal steak between 2 pieces of plastic wrap. Use the flat side of a meat mallet or a rolling pin to gently pound the veal until about 5mm thick. Repeat with the remaining veal steaks. Place the flour and egg in separate bowls. Spread the breadcrumbs over a plate. Coat 1 veal steak in flour and shake off any excess. Dip in the egg, then the breadcrumbs, pressing firmly to coat. Place on a baking tray. Repeat with the remaining veal steaks, flour, egg and breadcrumbs. Cover with plastic wrap and place in the fridge for 30 minutes to chill (this will help the breadcrumbs stick to the veal). Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft and light golden. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the tomato and bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 10 minutes or until tomato mixture reduces and thickens. Add the sugar and vinegar and stir until sugar dissolves. Taste and season with salt and pepper. Add the vegetable oil to a large heavy-based frying pan and heat over high heat. Add half the veal schnitzels and cook for 2 minutes each side or until golden brown. Transfer to a plate lined with paper towel to drain. Repeat with the remaining schnitzels, reheating pan between batches. Divide the schnitzels among serving plates. Serve with lemon wedges, tomato relish, mixed salad leaves and oven fries.