Schnitzel. Even just the word sounds a bit come
hither and eat me: “You know I must be deep-fried.” There are various versions
of this meatcrumbed-and-fried filling around the world but my favorite is veal,
which seems slightly more decadent than the rest.
Makes 1
INGREDIENTS
Vegetable oil, for frying
1 veal fillet (about 6oz/175g)
All-purpose (plain) flour
Sea salt and black pepper, to taste
Breadcrumbs, preferably panko
breadcrumbs
1 egg, beaten with a splash of milk
1 soft white roll, split open
Mustard (such as spicy German or Dijon),
a lemon wedge, and hot chili sauce, to serve
Heat some vegetable oil for shallow-frying in a frying pan to a depth of
1¼in (3cm). Place the veal fillet between 2 pieces of plastic wrap (clingfilm)
and use a rolling pin or meat mallet to flatten the fillet. Remove and discard
the plastic wrap.
Cover a plate with flour seasoned with salt and pepper, then cover
another plate with breadcrumbs. Put the beaten egg in a separate wide dish.
Coat the veal fillet first in flour, then dip in the beaten egg mixture, then
finally dip it in the breadcrumbs to coat all over.
Fry the crumbed fillet in the hot oil for about 4–5 minutes on each
side, until golden brown and cooked through. Drain on paper towels and serve
hot in the roll with mustard, a squeeze of lemon juice, and hot chili sauce.
