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Serves 6
Cooking Time Prep time 30 mins, cook 45 mins
6 veal schnitzels (about 160 gm each)
75 gm plain flour
2 eggs, lightly beaten
200 gm fresh fine breadcrumbs
60 gm butter or lard, coarsely chopped
To serve: lemon wedges
Fried potatoes
1 kg small kipfler potatoes
70 gm speck, cut into lardons
Fennel and radish slaw
6 radishes, trimmed and thinly sliced
2 fennel bulbs, thinly sliced, fronds reserved
300 gm white cabbage, finely shredded
60 ml (¼ cup) white wine vinegar
55 gm (¼ cup) caster sugar
2 tsp caraway seeds
1 tbsp extra-virgin olive oil
1 For fried potatoes, cook potatoes in boiling salted water until just tender (15-20 minutes). Drain, cool, peel, cut into 5mm-thick slices and set aside. Heat a large frying pan over medium-high heat. Add speck and cook until starting to colour (3-5 minutes). Add potatoes and turn occasionally until golden (5-7 minutes). Season to taste, remove from heat and keep warm.
2 Meanwhile, for fennel and radish slaw, place radish in a small non-reactive bowl. Combine fennel slices and cabbage in a separate non-reactive bowl. Combine vinegar, sugar and 60ml water in a saucepan, bring to the boil over high heat, then pour one-quarter of the liquid over radish and remaining liquid over fennel mixture. Set aside to cool. Dry-roast caraway seeds until fragrant (2-3 minutes). Drain fennel mixture and radish (discard liquid), combine in a bowl, add caraway seeds, olive oil, and fennel fronds, season to taste, toss and set aside.
3 Place flour, eggs and breadcrumbs in separate shallow bowls. Working with one piece of veal at a time, dip in flour, then egg, then breadcrumbs to coat, shaking off excess between layers. Repeat with remaining veal slices. Set aside.
4 Heat a large frying pan over medium-high heat, add half the butter, when foaming add half the schnitzel and cook, turning once, until golden and cooked through (3-5 minutes). Transfer to a plate and keep warm. Wipe pan clean with absorbent paper, then repeat with remaining butter and schnitzel. Serve immediately with slaw, potatoes and lemon wedges.
Cooking Time Prep time 30 mins, cook 45 mins
6 veal schnitzels (about 160 gm each)
75 gm plain flour
2 eggs, lightly beaten
200 gm fresh fine breadcrumbs
60 gm butter or lard, coarsely chopped
To serve: lemon wedges
Fried potatoes
1 kg small kipfler potatoes
70 gm speck, cut into lardons
Fennel and radish slaw
6 radishes, trimmed and thinly sliced
2 fennel bulbs, thinly sliced, fronds reserved
300 gm white cabbage, finely shredded
60 ml (¼ cup) white wine vinegar
55 gm (¼ cup) caster sugar
2 tsp caraway seeds
1 tbsp extra-virgin olive oil
1 For fried potatoes, cook potatoes in boiling salted water until just tender (15-20 minutes). Drain, cool, peel, cut into 5mm-thick slices and set aside. Heat a large frying pan over medium-high heat. Add speck and cook until starting to colour (3-5 minutes). Add potatoes and turn occasionally until golden (5-7 minutes). Season to taste, remove from heat and keep warm.
2 Meanwhile, for fennel and radish slaw, place radish in a small non-reactive bowl. Combine fennel slices and cabbage in a separate non-reactive bowl. Combine vinegar, sugar and 60ml water in a saucepan, bring to the boil over high heat, then pour one-quarter of the liquid over radish and remaining liquid over fennel mixture. Set aside to cool. Dry-roast caraway seeds until fragrant (2-3 minutes). Drain fennel mixture and radish (discard liquid), combine in a bowl, add caraway seeds, olive oil, and fennel fronds, season to taste, toss and set aside.
3 Place flour, eggs and breadcrumbs in separate shallow bowls. Working with one piece of veal at a time, dip in flour, then egg, then breadcrumbs to coat, shaking off excess between layers. Repeat with remaining veal slices. Set aside.
4 Heat a large frying pan over medium-high heat, add half the butter, when foaming add half the schnitzel and cook, turning once, until golden and cooked through (3-5 minutes). Transfer to a plate and keep warm. Wipe pan clean with absorbent paper, then repeat with remaining butter and schnitzel. Serve immediately with slaw, potatoes and lemon wedges.