Vienna schnitzel with cherry tomato sauce

Recipe: Vienna Schnitzel With Cherry Tomato Sauce


  • 4 veal leg steaks
  • 1/2 cup rice flour
  • 2 eggs
  • 1 cup white rice crumbs
  • extra-light olive or vegetable oil, for frying
  • mashed potatoes and steamed green beans, to serve

Cherry tomato sauce

  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 250g cherry tomatoes, halved
  • 1/2 cup gluten-free Italian tomato pasta sauce


  1. Preheat oven to 130°C. Place veal between 2 sheets plastic wrap. Pound with a meat mallet or rolling pin until 5mm thick. Make cherry tomato sauce: Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes or until soft. Add tomatoes and pasta sauce. Reduce heat to low. Cover and simmer, stirring occasionally, for 10 to 15 minutes or until tomatoes are tender. Meanwhile, place rice flour and salt and pepper on a large plate. Lightly whisk eggs in a shallow dish. Place rice crumbs in a separate shallow dish. Lightly coat veal in seasoned flour, shaking off excess. Dip in egg, then coat in rice crumbs, pressing crumbs on with fingertips to secure. Pour oil into a large, non-stick frying pan until 1cm deep. Heat over medium-high heat until hot. Cook schnitzels, in batches, for 2 minutes each side for medium or until golden. Drain on paper towel. Place on a baking tray in oven to keep warm while cooking remaining schnitzels. Serve with cherry tomato sauce, mashed potatoes and green beans.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)