Dukkah Crumbed Veal

Pistachio Dukkah Crumbed Veal

  • 20 mins
  • 12 ingredients


  • Roasted Pistacchios (shelled) 50g
  • Whole Almonds 20g
  • Cumin Seeds 20g
  • Coriander Seeds 10g
  • Fennel Seeds 5g
  • Sesame Seeds 10g
  • Salt 1 Tsp
  • Ground Black Pepper 1 Tsp
  • Egg 1 Whole (59g)
  • Milk 1/2 Cup (Can use non-diary such as almond, rice)
  • Veal 600g (Schnitzel Slices)
  • Coconut Oil 50g for frying the veal
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Make the Dukkah in the Thermomix

  1. Weigh in the pistachios and almonds.
  2. Make into a meal, speed 9 for 20 seconds.
  3. Set aside in a bowl.
  4. Add the cumin seeds, coriander seeds and fennel seeds.
  5. Grind speed 10 for 1 minute.
  6. Scrape down sides of the bowl.
  7. Add the nut meal back, sesame seeds, with the salt & pepper.
  8. Mix on speed 3 for 10 seconds, until well combined.
  9. Set aside on a plate.

Coat the veal with the crumb and cook

  1. Add the egg and milk to the thermomix bowl
  2. Mix on speed 4 until well combined.
  3. Place in a flat bowl, ready to coat veal.
  4. Place the dukkah and egg mix side by side, with a clean plate and the veal ready to crumb.
  5. Place each flat piece of veal in the egg mix, then coat on each side with the dukkah.
  6. Put coated veal on the clean plate ready to cook.
  7. Heat oil in a cast iron pan on high heat, until sizzling.
  8. When hot, add two of the veal pieces and fry for around 30 seconds on each side, until the crumb is golden brown.
  9. Place on a paper towel, repeat process until all pieces are cooked.

Serves 4


Serve with roasted potatoes and fresh greens.

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