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Italian Style Veal Schnitzel

Prep Time:

Cook Time:


4 Servings


1 small eggplant, cut into 7mm slices lengthwise

4 veal schnitzel

olive oil cooking spray

2 tablespoons lemon juice

250g punnet cherry tomatoes, halved

1 garlic clove, crushed

1/2 cup basil leaves

1/2 cup grated parmesan cheese

salad leaves, to serve


Sprinkle salt over both sides of the eggplant. Stand for 10 minutes. Wipe salt and juices off.

Preheat a chargrill over medium heat. Spray eggplant and veal with oil. Season. Chargrill eggplant for 5 minutes each side. Remove the Eggplant and place on a plate and pour over the lemon juice

Chargrill the veal for 1 minute each side. Remove and set it aside. Combine the tomatoes, garlic, and the salt and pepper. Spray with oil. Chargrill for 7 minutes or until tender.

Preheat grill on high heat. Place veal in a single layer onto an oven tray. Top with eggplant, basil, tomatoes and parmesan. Grill for 5 minutes or until cheese is melted. Serve with salad.

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