½ celeriac, thinly julienned
1 tsp chopped chervil
1 tsp chopped chives
1 tsp chopped dill
1 lemon, cut into 6 segments, to serve
1 lemon, juice only
1 tsp finely chopped fresh flatleaf parsley
1 tbsp chopped tarragon
2 tsp Dijon mustard
50²µ/1¾´Ç³ú capers, chopped
1 tbsp large capers
100²µ/3½´Ç³ú plain flour, for coating
salt and freshly ground black pepper
2 tbsp vegetable oil, for frying
400ml–500ml/14fl oz–18fl oz rapeseed oil
pinch salt
4–6 salted anchovy fillets
vegetable oil, for frying
1–2 tbsp white wine vinegar
75g/2½oz unsalted butter
50²µ/1¾´Ç³ú crème fraîche
3 free-range eggs
2 free-range eggs
2 free-range egg yolks
splash milk
2 veal escalopes (150–200g/5½–7oz)
150²µ/5½´Ç³ú panko breadcrumbs, for coating