Method
1 To make the barbecue dipping sauce, combine all ingredients in a small jug.
2 Whisk egg whites and cornflour together in a medium bowl to form a smooth batter. Stir in almonds and season with salt and pepper.
3 Heat vegetable oil in a large frying pan. Dip veal steaks, one at a time, in batter, draining off any excess batter. Shallow-fry schnitzels, in batches, until golden brown all over and cooked through. Drain on absorbent paper before slicing schnitzels thickly.
4 Serve schnitzels with barbecue dipping sauce, red chillies and spring onions.