Veal schnitzel with herb butter and apple remoulade
- January 2017
- Serves 2
- Hands-on time 30 min
These veal schnitzels are tender, oh-so moreish and best served with fries. Ready to eat in 30 minutes they are perfect for a decadent midweek dinner or a cosy Saturday night in.
- 46.6g (13.9g saturated)
- 40.9g (13.1g sugars)
- 2 x 120g British rose veal loin or topside pieces
- Large handful plain flour, well seasoned with salt and pepper
- 2 medium free-range eggs, lightly beaten with 2 tbsp double cream
- 100g dried white breadcrumbs
- 100g unsalted butter
- 2 tbsp sunflower oil
- Small handful fresh woody herbs – a mix of thyme, rosemary or sage
For the remoulade
- Juice ½ lemon
- ½ small celeriac
- 2 sharp British eating apples (we used cox)
- 4 tbsp good quality mayonnaise
- 2 tbsp dijon mustard
- 2 tbsp double cream
- Small handful fresh flatleaf parsley, quite finely chopped
- Lemon wedges and chips (optional) to serve
- To make the schnitzels, put the veal pieces between 2 sheets of cling film or non-stick baking paper and bash with a rolling pin until about 3mm thick. Put the flour and breadcrumbs on separate plates and pour the egg and cream mix into a shallow bowl.
- Dip the veal in the flour, then in the egg mixture, then the breadcrumbs, shaking off the excess as you go. There’ll be leftover breadcrumbs, but you need a lot to help coat the meat thoroughly. Put the schnitzels on a tray and chill while you flavour the butter and make the remoulade.
- Heat a large frying pan over a very low heat. Add the butter and oil, squeeze the herbs in your hands to bruise them and release their aromas, then add them to the pan. Heat gently to melt the butter, then keep warm – don’t let the butter sizzle – for 5 minutes to allow the herb flavours to infuse. Remove from the heat and set aside.
- For the remoulade, put the lemon juice in a medium bowl. Peel the celeriac and apples, then cut into thin matchsticks (julienne strips), tossing them in the juice as you go. Mix with the remaining ingredients, season well, then set aside.
- To fry the schnitzels, heat the herb butter in a pan over a medium-high heat. As soon as it sizzles, fry the schnitzels for 2 minutes on each side until golden and crisp. Serve with the remoulade, lemon wedges for squeezing and chips, if you like.
The remoulade will sit in an airtight container in the fridge for up to 72 hours. It’s great with cheese or cold roast meat.
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