Crumbed veal steaks with eggplant and tomato salad

Neil Perry
Veal schnitzel with eggplant and tomato salad.
Veal schnitzel with eggplant and tomato salad. Photo: William Meppem

A flavoursome eggplant salad takes a classic veal steak to a new level.


600-700g thin veal leg steaks

plain flour

3 eggs, lightly beaten

3 cups panko crumbs (large Japanese breadcrumbs)

olive oil, for frying

sea salt and freshly ground pepper

1 lemon, cut into quarters

750g eggplants

500g tomatoes, peeled and chopped

5 garlic cloves, chopped

4 tbsp extra virgin olive oil

1/2 tsp paprika

pinch chilli powder

1 tsp ground cumin

1 bunch flat-leaf parsley, roughly chopped

1 bunch coriander, roughly chopped

handful pitted black olives

juice of 1 lemon


To make the salad, preheat the oven to 240C.

Prick the eggplants with a fork all over, wrap them in foil, then roast them in the oven for about 50 minutes or until very soft.

When cool enough to handle, peel them, drop them into a strainer and press out as much juice as possible, then chop into large chunks.

In a non-stick pan, cook the tomatoes and garlic with 2 tbsp olive oil and a little sea salt over a low heat for about 20 minutes or until reduced to a thick sauce.

Mix with the eggplant, add the spices, herbs, olives, lemon juice and 2 tbsp olive oil and season to taste.

Place the veal steaks between two pieces of cling wrap. Using a rolling pin, pound each steak to about 5mm thick.

Coat a veal steak in flour, shake off the excess, then dip it in the egg, then in the breadcrumbs.

Shake off the excess. Repeat with the remaining steaks.

In a large non-stick pan heat 2-3 tbsp oil per steak over medium heat.

In batches, fry the crumbed veal steaks until golden brown. (Keep the cooked ones warm in a very low oven.)

Place the veal on serving plates with a dollop of eggplant salad, a sprinkle of sea salt, a good grind of pepper and lemon wedges.