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
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