cooking Veal Schnitzel with Spicy Slaw
May 01, 2012
Schnitzel, I think, has to be the ultimate comfort food. There are those days that we all have, where not much can be put right with the world, but schnitzel offers itself up as a welcome distraction. There are three things that you need to be aware of before assembling your schnitz. Three simple elements, that are essential.
Good meat. Get yourself some waitrose finest veal, or a corn fed, happy housed, loved and cared for chicken breast. It’ll make a difference. The chicken’s happy, you’ll be happy. Breadcrumbs. Get japanese ‘panko’ breadcrumbs. You can buy them from the supermarket, or waitrose sells them. I sound like I’m sponsored by Waitrose, but I’m not I promise you. They crisp up nicely and give you a textured, golden schnitty. Seasoning. The seasoning is important, add a generous pinch of salt and pepper to your breasts. I’m not going to write this as a recipe, because it’s not really about quantites as such. You just need to pannee your veal. This means coating it with a layer of flour, then egg, and lastly breadcrumbs.
Here’s how you do that. Get three large plates. Put some flour (heavily seasoned) onto one. Beaten egg on to another. And your breadcrumbs onto the third.
Coat the veal in flour, making sure it’s evenly coated, then dip in the egg mix, and finally the breadcrumbs. It should end up with a nice even coating. Season.
Heat a frying pan nice and hot, use sunflower oil, and fry your schnitzel on each side until golden, I’d say 2 mins on each side max.
For the spicy slaw, get your hands on some white cabbage, red chili’s, flat leaf parsley, red onion, mint and some red chicory. You may have a mandolin, if not, put your knife skills to the test, and slice everything nice and thinly.
Make a little dressing with some sesame oil, rice wine vinegar, fish sauce, honey and lemon.
For the almond aeoli, stay tuned, post will be up soon.