This is really all about the potato salad for me, it’s delicious with virtually everything. Veal schnitzel is such an easy classic, it’s an ideal accompaniment, 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 some 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. Charteris Wines from Central Otago make two pinot noirs, their standard release and “The Winter Vineyard”, and both worked beautifully with this dish.
- 4 x 180g pieces veal flank
- ½ cup plain flour
- Salt flakes, to taste
- 2 eggs, lightly beaten
- 2½ cups fresh breadcrumbs
- ¼ cup extra virgin olive oil
- 75g butter
- Potato Salad
- Lemon cheeks, for serving
- 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.