Veal Schnitzel with warm potato salad



This is a classic Germany dish which I love to produce both at home and at work.

you can use chicken, mutton, beef, pork, turkey or veal. For this dish but I love using  rose veal as it is the most tender and has a lovely flavour. I source mine locally from Ellises Farm.

Veal is the meat from cows between 6 and 8 months old. People still think of it as a taboo meat, even though it is eaten widely in Europe. Rose veal is making a come back according to the  The Independent , and the RSPCA say is OK to eat it, so no messy ethics required.

Schnitzels originated in Austria and is basically tenderised meat,  floured, egged and breadcrumbed, a process which is called Pane in most restaurants.

Breadcrumbing meat allows it to be pan fried without the meat toughening up. The breadcrumbs form a barrier and keeps the moisture inside, whilst allowing the meat to cook at a higher temperature.

serves 4


for the schnitzels;

4 x 6 oz  veal steaks

2 eggs beaten

4 slices of bread (white or brown doesn’t matter)

4 oz of flour

a good glug of rapeseed oil

for the potato salad;

6 slices of unsmoked back bacon

2 stalk of celery, very finely shredded

1 1/2 lb of waxy new potatoes

3 tablespoons of rice wine vinegar ( do not be snobby any vinegar will do, but rice is best)

2 tablespoons whole grain mustard ( at a push Dijon will do)


1.  set the oven to 150 oC and bake  the breadcrumbs until golden brown. then blitz in the blender until very fine.

2. pat the meat dry and season with salt and pepper. cover the meat in flour, then dunk in the eggs, let the excess drain off then cover in the breadcrumbs.

3. THIS IS IMPORTANT place in the fridge for 1/2 hour. This sets the egg, and means that when you pan-fried it, the breadcrumbs hold and keeps a brilliant covering.

4. turn the hob on to medium and pan-fried the schnitzel until golden brown ( approx 2 minutes a side).

5. put into the over at 170 for 5  minutes until  just cooked  through and serve.

6. When the breadcrumbs are setting, cook the new potatoes for 10 minutes in salted water.

7. Drain out the potatoes and leave to dry for about 5 minute.

8. Pan fry the bacon and celery in a little oil for a few minutes.

9. Combine the potatoes, celery and bacon , add the mustard and vinegar, combine and serve warm.

I served this with a  mushroom sauce just for a little moisture.

This might look like a time-consuming dish, but it can be done in advance and chilled down before the final cook and it just tastes yummy.

Any questions just ask.







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