This is a cracker from my backlog of Gourmet Traveller magazine tear-outs: essentially a 10cm pile of recipes I’ve torn from years of magazines.
Think quick-fire Friday dinner.
Nothing too complex, wine in hand, Friday night great dinner.
Each element is a winner.
A classic veal schnitzel. The flavour of a classic vitello tonnato liberally lashed on the veal. And the crunch of the salad of parsley, tarragon and shallot.
Keep the wine going and this is a Friday no-brainer.
How good is a good schnitty?!
2 c panko crumbs
2/3 c finely grated pecorino
1/2 c plain flour, seasoned
2 eggs, slightly beaten
4 veal schnitzels
Vegetable oil for shallow frying
1 c each (loosely packed) flat-leaf parsley, dill and tarragon
2 red shallots, thinly sliced
Extra virgin olive oil for drizzling
185gm canned tuna in olive oil, drained
1/2 c mayonnaise
2 tbsp baby capers in vinegar, drained and chopped
40gm cornichons, finely chopped
1/4 c (loosely packed) flat-leaf parsley
1-2 tbsp lemon juice plus wedged to serve
- Preheat the oven to 100c and line a baking tray with baking paper. Mix panko and pecorino in a bowl, then place seasoned flour and egg in separate bowls. Dust schnitzels in flour shaking off the excess, then dip into egg and press into the panko, coating evenly.
- Fill a large, deep frying pan with 2cm oil and heat to 180c. Fry the schnitzels in batches until golden brown and cooked through: 2 – 3 minutes. Drain on paper towels, placed on prepared tray and keep warm while you cook the remaining schnitzels.
- Meanwhile, combine herbs and shallot in a bowl.
- For the tuna sauce, blitz the ingredients in a small food processor until combined though still textured.
- Top schnitzel with herb mixture, drizzle with oil and season to taste with salt flakes. Serve with tuna sauce and lemon wedges.