Veal schnitzel with herb butter and apple remoulade

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.