Veal schnitzel with celeriac remoulade
Veal escalopes are coated in crunchy panko breadcrumbs and deep-fried to crispy perfection. They are served with a fresh celeriac remoulade and topped with fried eggs.
Ingredients
For the remoulade
- ½ celeriac, thinly julienned
- 1 lemon, juice only
- 50²µ/1¾´Ç³ú crème fraîche
- 50²µ/1¾´Ç³ú capers, chopped
- 50²µ/1¾´Ç³ú cornichons, chopped
- 1 tsp chopped chives
- 1 tbsp chopped tarragon
- 1 tsp chopped chervil
- 1 tsp chopped dill
- salt and freshly ground black pepper
For the mustard mayonnaise
- 2 tsp Dijon mustard
- 2 free-range egg yolks
- 1–2 tbsp white wine vinegar
- 400ml–500ml/14fl oz–18fl oz rapeseed oil
- pinch salt
For the schnitzel
- 2 veal escalopes (150–200g/5½–7oz)
- 3 free-range eggs
- splash milk
- 150²µ/5½´Ç³ú panko breadcrumbs, for coating
- 100²µ/3½´Ç³ú plain flour, for coating
- vegetable oil, for frying
To serve
Method
To make the remoulade, toss the celeriac in a little salt and lemon juice in a bowl and set aside for 30 minutes.
To make the mustard mayonnaise, whisk the Dijon mustard, egg yolk, vinegar and oil together in a bowl and season with salt.
Squeeze out any excess moisture from the celeriac and combine with the mayonnaise and remaining remoulade ingredients. Season with salt and pepper and set aside.
Preheat a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Mix the beaten egg and milk together. Dredge each of the veal through the egg/milk mix, then the flour and then breadcrumbs. Deep-fry the schnitzels for 1¾–2 minutes (depending on their thickness).
Transfer to a wire rack to cool slightly so they stay crispy and do not become soggy.
To serve, heat the oil in a frying pan and fry the eggs. Place the schnitzels on two plates with the remoulade alongside. Top each schnitzel with a fried egg. In the same frying pan, melt the butter until it begins to bubble and brown. Add the parsley, capers and anchovies and stir to mix. Spoon over the top of eggs and serve with the lemon wedges.
