Veal Schnitzel with Potato Salad

Veal schnitzel is such an easy classic, and the method works just as well with pork, chicken or turkey. You could use packet breadcrumbs at a pinch, but it’s much nicer with fresh crumbs made by blitzing stale bread in a blender or food processor. It’s worth getting some freezer film (or go-between) to hammer the meat between, you can use baking paper but it’s more likely to tear. I sometimes think that veal schnitzel is just an excuse to eat potato salad, which is delicious with virtually everything, but it’s just as good with creamy Swiss härdöpfu bitzli (see video below). Charteris Wines from Central Otago make two pinot noirs, their standard release and ‘The Winter Vineyard’, both of which work beautifully with this dish.

Serves 4

Ingredients

4 x 180g pieces veal flank
½ cup plain flour
Salt flakes, to taste
2 eggs, lightly beaten
2½ cups fine fresh breadcrumbs
¼ cup extra virgin olive oil
75g butter
Potato Salad
Lemon cheeks, for serving

Method

Place each slice of meat between 2 pieces of freezer film and pound gently with a meat mallet to flatten. Cut each piece in half and set aside.
Set up 3 bowls, 1 with flour mixed with a little salt, 1 with egg and 1 with breadcrumbs.
Working one at a time, dip a piece of meat into the flour, dusting off excess, then into the egg, draining off excess, then into the breadcrumbs, patting well to press them on.
Place on a plate, cover with freezer film or baking paper and repeat with remaining meat. Refrigerate until needed.
Make Potato Salad.
Preheat oven to 100°C.
Heat oil and butter in a large frying pan over medium heat.
Cook schnitzels 2 or 3 at a time and place them on a plate in the oven to keep warm while cooking the remainder.
Sprinkle schnitzels with salt and serve with Potato Salad and lemon cheeks.