Crispy Veal Schnitzel
with Creamy Lemony Green Bean Salad
Cooking time
45 minutes
Servings
2/4
Calories
990 /serving
Put a polish on crispy-creamy contrasts. Schnitzel is an icon of Austrian cooking, and veal cutlets, crusted in panko and fried to golden-brown, demonstrate why with every bite. Alternate with salad spotlighting green beans and string peas in a voluptuous caper-lemon dressing.
We will send you:
- 340g Grain-fed veal cutlets (raised without antibiotics by Canadian farmers)
- 14g Dill
- 200g Green beans (or string peas)
- 100g String peas (sugar snap peas or snow peas)
- 1 Lemon
- 20g Capers
- 15ml Dijon mustard
- 80g Panko
- 60ml Mayonnaise
- 1 Ciabatta baguettine
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Barley • Eggs • Mustard • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
Total Fat
44 g
Saturated Fat
8 g
Sodium
1590 mg
Total Carb
98 g
Sugars
8 g
Protein
52 g
Fibre
8 g
Preparation
Make the croutons
- Preheat the oven to 450°F.
- Tear the ciabatta into bite-size pieces.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Toast, flipping halfway, 7 to 10 min., until beginning to crisp.
- Set aside to cool.
Mise en place
- Meanwhile, bring a medium pot of salted water to a boil.
- Zest and juice the lemon.
- Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise on an angle.
- Remove the stem ends of the green beans; cut crosswise into 1-inch pieces.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Roughly chop the capers.
- In a small bowl, combine the mayo, mustard and S&P.
Prepare the veal schnitzel
- Pat the veal dry; season with ½ the spices and S&P.
- In a medium bowl, combine 1 tbsp of the mustard mayo, 1 tbsp water (double both for 4 portions) and S&P.
- In a second medium bowl, combine the panko, remaining spices and S&P.
- Working one at a time, coat the veal in the mayo mixture (shaking off any excess), then in the panko (pressing to adhere).
Fry the veal schnitzel
- In a large pan, heat a thin layer of oil on medium.
- Working in batches, add the veal schnitzel and fry, 2 to 3 min. per side, until crispy.
- Transfer to a paper towel-lined plate; season with S&P.
Make the salad
- Meanwhile, add the string peas and green beans to the pot of boiling water.
- Boil, 2 to 3 min., until crisp tender.
- Drain and transfer to a bowl of ice water. Once cool, drain and transfer to a large bowl.
- To the bowl of remaining mustard mayo, add the lemon juice, lemon zest and capers; stir well.
- To the bowl of vegetables, add the croutons, ½ the lemon-mayo mixture, ½ the dill and S&P; toss well.
Plate your dish
- Divide the veal schnitzel and salad between your plates.
- Garnish with the remaining dill.
- Serve the remaining lemon-mayo mixture on the side. Bon appétit!
