VEAL SCHNITZEL WITH CU­CUM­BER SALAD AND ROASTED POTA­TOES

SERVES 4

Good (UAE) - - THE CHEF SHOP -

4 veal schnitzel, 150g each 2 medium eggs

100g of all-pur­pose flour 100g fine bread crumbs fine sea salt fresh crushed black pep­per sliced lemon to gar­nish an­chovies and ca­pers to gar­nish 1kg cu­cum­ber

12g salt

50g di­jon mus­tard

40ml white vine­gar 100g sour cream

15g chopped dill leaves crushed black pep­per

1kg pota­toes

2 ta­ble­spoons olive oil or canola oil

1 tea­spoon sea salt

3/4 tea­spoon freshly ground black pep­per

2 ta­ble­spoons fresh chopped pars­ley

1) Lay out the schnitzel, re­move any skin and beat un­til thin. Sea­son on both sides with salt and pep­per. Place flour and bread­crumbs into sep­a­rate flat plates, beat the eggs to­gether on a fur­ther plate us­ing a fork. 2) Coat each schnitzel on both sides in flour, then draw through the beaten eggs, en­sur­ing that no part of the schnitzel re­mains dry. Coat in the bread­crumbs and care­fully press down the crumbs. 3) In a large pan heat up the oil and add but­ter. 4) Place the schnitzel in the pan when the fat is so hot that it hisses if some bread­crumbs are added. 5) fry for be­tween 2 min­utes and 4 min­utes un­til golden brown. Turn us­ing a spat­ula and fry on the other side. 6) Re­move and place on kitchen pa­per to dry. 7) Peel the cu­cum­bers and slice into 5mm thin slices. Add salt, mix well and set aside for 30 min­utes 8) Strain off the cu­cum­ber liq­uid. Add the di­jon mus­tard, vine­gar, sour cream and dill leaves. Mix gen­tly and sea­son with salt and pep­per to taste. 9) Peel the pota­toes and cut in cubes of 2-3 cm. Pre­heat the oven to 200°C. Lightly spray a bak­ing sheet with cook­ing oil spray. 10) Ar­range the pota­toes on the sheet in one layer, and add the oil, salt, and pep­per. Toss un­til well-coated and sea­soned. 11) Roast in the oven for 45 min­utes to 1 hour, while flip­ping oc­ca­sion­ally, un­til crisp and golden. 12) Sprin­kle with pars­ley and serve.

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