Cheesy Veal Schnitzel

• 3 cups fresh breadcrumbs
• 4 x 100g thin veal steaks
• plain flour, for dusting
• 2 eggs, lightly beaten
• vegetable oil, for shallow frying
• 200g mozzarella cheese, sliced
• 100g wild rocket leaves
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• roasted potatoes and lemon wedges , to serve

• Place the breadcrumbs in a bowl. Dust the veal with flour, dip
  in the egg and press into the breadcrumbs. Heat 1cm of
  vegetable oil in a large, non-stick frying pan over high heat.
  Cook the schnitzels, in batches, for 1-2 minutes on each side
  or until golden. Place on a baking tray, top with mozzarella and
  cook under a pre-heated hot grill for 2-3 minutes or until the
  cheese melts. Place the rocket, lemon juice and olive oil in a
  bowl and toss to combine. Serve schnitzels with rocket salad,
  roasted potatoes and lemon wedges. Serves 4.