Veal Schnitzel with Avocado & Mustard Hollandaise

This is an absolute family favourite. However it's not for the faint hearted as it's very rich! I only make it maybe once or twice a year but would have it every week if I could. No photo just yet but will post one eventually. Serve with a salad or green veges and mashed potato.

Schnitzels
4 Veal Schnitzels pounded very thin
1 cup plain flour
salt and ground black pepper to taste
2 eggs
1/2 cup milk
2 cups bread crumbs (fresh or dried)
1/4 cup chopped fresh parsley
2 avocados - peeled, pitted and sliced

Mustard Hollandaise
3 egg yolks
1 tablespoon lemon juice
salt and pepper to taste
1 heaped tablespoon Dijon mustard
100g butter, melted

Coat the Schnitzel lightly with flour seasoned with salt and pepper. Dip Schnitzel into lightly-beaten eggs, then coat with combined breadcrumbs and parsley, pressing on firmly. Place Schnitzel on to tray and refrigerate until ready to cook.

In a large frying pan, heat oil over medium-high heat. Cook Schnitzel until golden brown and cooked to desired doneness. Remove from pan and keep warm.

In a metal bowl, whisk together egg yolks, lemon juice, salt, pepper, mustard and 2 tablespoons of melted butter. Place the bowl over simmering water, and stir until sauce starts to thicken. Slowly whisk in the remaining melted butter and remove from heat.

Place Schnitzel onto serving plates, place slices of fresh avocado on each steak and spoon the Mustard Hollandaise over each one.

TIP: when making the Hollandaise, don't let the bowl touch the water underneath. Also, keep the heat medium as if it's too hot the sauce will split. If it does split don't worry. Place the bowl in some iced water and keep stiring. It will eventually come together again.