Wednesday, March 5, 2014

Smokey Veal and Thyme Schnitzel with Creamed Spinach and Peas

Nothing beats a good crunchy schnitzel especially my favourite being veal.  The kids prefer chicken and normally Chicken Parmigiana.  Tonight's dinner was a crowd pleaser even the spinach was a hit.
 
The veal schnitzel had an amazing crunch as we used Panko breadcrumbs and laced them with smokey paprika and fresh thyme. Flavours that work really well together I have to say. Oven baked not fried made the flavours stand out as they weren't laidened with oil.
 
Creamed spinach and peas was simple to prepare and yummy to eat.  Unlike recipes I have seen years ago using lots and lots of spinach this was quick and easy.  This was a really nice side dish.


Smokey Veal and Thyme Schnitzels with Creamed Spinach and Peas
(Recipe sourced from Weight Watchers 1 Recipe 3 Ways Cookbook)
 
Serves: 4
ProPoints per Serve: 7
 
cooking spray
4 x 125 gram Veal schnitzels or leg steaks
1/4 cup skim milk
1/4 cup plain flour
1 egg, lightly beaten
2 teaspoons finely chopped thyme leaves
1 teaspoon smoked paprika
1 1/2 cups Panko breadcrumbs
1 brown onion
1 garlic clove, crushed
120 grams baby spinach leaves
1 cup frozen peas, thawed
1 tablespoon light thickened cream
lemon wedges

Preheat oven to 180 degrees Celsius.  Lightly spray a wire rack with cooking spray and set over a baking tray.
 
Whisk the milk, flour and eggs in a shallow bowl.  Combine thyme, paprika and breadcrumbs on a plate.  Dip veal, one piece at a time, in egg miture, then coat in breadcrumb mixture.  Lightly spray both sides of the veal with cooking spray and place on prepared rack.  Bake turning halfway through cooking for 15 - 20 minutes or until lightly browned and cooked through.
 
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat.  Add onion and garlic and cook, stirring, for 5 minutes or until spinache has just wilted and peas are tender.  Add cream and cook, stirring for 1 minute.
 
Serve schnitzels with lemon wedges and creamed spinach and peas.
 
 

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