Veal Schnitzel with Lemon Dressed Castelfranco
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Feeds 1 - 2 people 
Prep time 10m
Cook time 5m
Description
Veal schnitzel is a menu staple in the bistros of Vienna, where it’s often served with potato salad and sharply dressed leaves, like this beautiful Castelfranco. We use milk-fed veal escalopes for these schnitzels, which are so tender and soft inside their crisp coating.
- 2 veal escalopes
- 2 eggs, beaten
- 200g plain flour, for coating the veal
- 200g panko breadcrumbs
- 1 Castelfranco
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon honey
- Oil, for frying
- Separate the leaves of the Castelfranco, wash and dry them in a salad spinner or on a cloth. Place in a bowl.
- Combine the lemon juice, olive oil, honey and some salt and pepper in a clean jar or bowl and shake or whisk to combine. Set aside.
- Heat 1 inch of oil to 200C in a high sided skillet or saucepan.
- Spread one plate with the flour and season well with salt and pepper. Spread a second plate with egg and a third with the panko.
- Pat the veal dry, then coat first in the flour, then egg, then in the panko. Repeat with the second piece of veal.
- Fry until golden, turning once, then drain on a rack or kitchen paper. Repeat with the second piece of veal.
- Dress the Castelfranco with as much as the dressing as you like, and serve with the veal schnitzels.
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Escalopes are lean and thin so only need to be seared quickly in a hot pan. Simply season well with salt and pepper, or alternatively marinade before flash frying. Veal escalopes are also the base for a much-loved dish, veal Milanese. that is made with a veal escalope, and coated in breadcrumbs. Af...
