There's been a bit of a hiatus in posts, so I thought I'd better get something in. Honestly the past few weeks have been a bit barren at home in a gastronomic sense. Plenty of good cooking, just nothing new.This is a great recipe for schnitzel. We have a lot of leftover veal as our 3 year old loves it but can only eat so much. Stay tuned for lots of recipes involving veal:-)
You will need;
- 500g veal
- 3 eggs
- flour
- parmesan
- breadcrumbs
- butter
- olive oil
- capers
- juice of 1 lemon
- 100g bacon finely chopped
- half a cabbage
- Worcestershire sauce
- 3 large potatoes
- garlic, salt pepper
First thing to do is get your schnitzels done. Mix your breadcrumbs with finely grated parmesan. Dip your veal in plain flour, then egg, then the breadcrumb/cheese mix. Set aside.
In a large frypan, cook your bacon till crisp. While the bacon is frying, grate your cabbage and out into a saucepan of boiling water for a couple of minutes till soft. Drain well, then put the cabbage into the frypan with the butter and Worcestershire sauce. Make sure you deglaze the pan and get all the bacony goodness. Set this aside in a warm place.
I'm not going to tell you how to make the mash - you should know all about that already:-)
Put a few glugs of olive oil into the frypan and drop in your schnitzel. Cook till golden and set aside.
Now this is the cool part.
Put a few more glugs of oil into the pan, then drop in your butter till it foams. Add a tablespoon of capers. Swirl this around for a moment to let the flavours develop. Then add the lemon juice. Drizzle this over your schnitzel and serve. Your life will never be the same. All other schnitzels will tremble before this one.
