Serves: 4

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.

Bloody yum.

Keep the wine going and this is a Friday no-brainer.

How good is a good schnitty?!

Ingredients

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

Tuna sauce

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

Method

1. 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.
2. 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.
3. Meanwhile, combine herbs and shallot in a bowl.
4. For the tuna sauce, blitz the ingredients in a small food processor until combined though still textured.
5. Top schnitzel with herb mixture, drizzle with oil and season to taste with salt flakes. Serve with tuna sauce and lemon wedges.