Veal schnitzel with celeriac remoulade – Saturday KitchenSaturday Kitchen

Veal escalopes coated in crunchy panko breadcrumbs and then deep-fried to crispy perfection. Delicious served with a fresh celeriac remoulade and topped with fried eggs.

Preparation time
30 mins to 1 hour

Cooking time
less than 10 mins

Serves
Serves 2

By Freddy Bird
From Saturday Kitchen

Ingredients

For the remoulade

½ celeriac, thinly julienned
1 lemon, juice only
50g/1¾oz crème fraîche
50g/1¾oz capers, chopped
50g/1¾oz cornichons, chopped
1 tsp chopped chives
1 tbsp chopped tarragon
1 tsp chopped chervil
1 tsp chopped dill
salt and freshly ground black pepper

For the mustard mayonnaise

2 tsp Dijon mustard
2 free-range egg yolks
1–2 tbsp white wine vinegar
400ml–500ml/14fl oz–18fl oz rapeseed oil
pinch salt

For the schnitzel

2 veal escalopes (150–200g/5½–7oz)
150g/5½oz panko breadcrumbs, for coating
100g/3½oz plain flour, for coating
3 free-range eggs
oil, for frying

To serve

2 tbsp vegetable oil, for frying
2 free-range eggs
75g/2½oz unsalted butter
1 tsp finely chopped fresh flatleaf parsley
1 tbsp large capers
4–6 salted anchovy fillets
1 lemon, cut into 6 segments, to serve

Method

To make the remoulade, toss the celeriac in the salt and lemon juice in a bowl and set aside for 30 minutes.
To make the mustard mayonnaise, mix the Dijon mustard, egg yolk, vinegar and oil together in a bowl and season with salt.
Squeeze out any excess moisture from the celeriac and combine with the mayonnaise and remaining remoulade ingredients. Season with salt and pepper and set aside.
Preheat a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Mix the beaten egg and milk together. Dredge the veal through the egg/milk mix, then the flour and then breadcrumbs. Deep-fry the schnitzel for 1¾–2 minutes (depending on their thickness).
Transfer to a wire rack to cool slightly so they stay crispy and do not become soggy.
To serve, heat the oil in a frying pan and fry the eggs. Place the schnitzels on two plates with the remoulade alongside. Top each schnitzel with a fried egg. In the same frying pan, brown the butter. Add the parsley, capers and anchovies. Spoon over the top of eggs and serve with the lemon wedges.