Mon, 15 May 2017
Serves 4
Ingredients
4 veal leg steaks
100g self-raising flour
2 eggs, beaten
300 g dried breadcrumbs
1 cup grated Parmesan
2 lemons, 1 zested,1 quartered
Vegetable oil, for shallow frying
50 g butter
2 tbsp capers
1 large handful mint leaves
1 garlic cloves, crushed
150 mls olive oil,approx
2 handfuls baby spinach
3 spring onions, finely diced
1 courgette, shaved into ribbons
10-12 new potatoes
Salt and pepper
Method
• Combine the breadcrumbs, parmesan and zest
• Add the salt and pepper to the flour.
• Place the veal between two sheets of cling film. Using a meat pounder or a heavy pan, bang the veal evenly to thin it out .
• Coat each veal steak well with flour mixture , then dip and coat in egg and finally cover in breadcrumb mix. Chill in the fridge for 15 mins
• Heat a pot of vegetable oil. Add a knob of butter.When oil is hot enough, fry the schnitzels until golden and crispy – should take 3-4 minutes each side. Place on paper towel to absorb excess oil
• To make the herb dressing for the green potato salad, put the 1 1/2 handfuls of spinach, mint, garlic and olive oil in a blender and whizz to a purée . Season with salt and pepper.
• Put the potatoes in a pan of cold, salted water. Bring to the boil and cook for 10 minutes or until tender. Drain and cover the pan.Allow to cool slightly.
• Stir in the remaining spinach, spring onions and courgettes. Add the herb dressing. Stir to combine and serve warm.
• In a separate small pan on a medium heat, melt butter and add the capers. Heat for 1 minute.
Tomato Salad
2 handfuls cherry tomatoes, quartered
Olive Oil – 2 tbsp
Sesame Oil – 1/2 tsp
Lemon Juice – 1/2 tbsp
Salt & pepper to taste
Combine all ingredients.
Serve with the schnitzels, potato salad and lemon wedges on the side. Drizzle schnitzels with caper butter and sprinkle with remaining parmesan
