Veal Schnitzel with a herb and Parmesan crumb crust.
Place the bread, Parmesan, herbs and seasoning in a food processor. Blitz for 30 seconds or until you get a fine crumb texture.
Pour the crumb mixture out on to a plate or large bowl.
Beat the eggs in a separate bowl, set aside.
Sprinkle the flour onto a large plate.
Keep another spare plate handy to put the schnitzel on once its coated.
Bring a large frying pan up to medium heat. Add the oil and butter.
Take a piece of schnitzel, coat it evenly in the flour, then dip it in to the eggs (make sure the egg completely covers the meat), then dip in to the crumb mixture, making sure the whole surface is covered. Set aside on the spare plate.
Repeat with the remaining schnitzel pieces.
Fry 4-5 minutes each side until the crumbed crust turns golden and crisp.
Serve with sides (such as roast potato/mash and veg) and squeeze over some lemon.