Vealschnitzelwithtuna sauce
andherbsaladSERVES 4
Thisdishplayswiththeflavoursofclassicvitellotonnatotoglam
up your weeknight schnitty. Serve with a simple green salad.
80 gm(2cups)pankocrumbs
40 gm(½cup)finely
gratedpecorino
75 gm(½cup)plainflour,
seasonedtotaste
2 eggs,lightlybeaten
4 vealschnitzels(180gm each)
Vegetableoil,
forshallow-frying
1 cupeach(looselypacked)
flat-leafparsley,dill
andtarragon
2 redshallots,thinlysliced
Extra-virginolive oil,
for drizzling
TUNASAUCE
185 gmcannedtunain
oliveoil,drained
150 gm(½cup)mayonnaise
2 tbspbabycapersin
vinegar,drained
andchopped
40 gmcornichons,
finelychopped
¼ cup(looselypacked)
flat-leafparsley
1-2 tbsplemonjuice,plus
lemon wedges to serve1 Preheatovento 120 °C and
lineanoventraywithbaking
paper.Mixpankoandpecorino
ina bowl,thenplaceflour
andegginseparatebowls.
Dustschnitzelsevenlyinflour,
shakeoffexcess,thendip
intoeggandpressinto
crumbs,coatingevenly.
2 Filla large,deepfryingpan
with2cmoilandheatover
medium-highheatto 180 °C.
Fryschnitzels, inbatches,until
goldenbrownandcooked
through(2-3minutes).Drain
onpapertowels,placeon
preparedtrayandkeep
warminovenwhileyou
cookremainingschnitzels.
3 Meanwhile,combineherbs
and shallot in a bowl.4 Fortunasauce, place
ingredientsina smallfood
processorandprocessuntil
combinedbutstilltextured.
5 To pschnitzelwithherband
shallotmixture,drizzlewithoil
andseasontotastewithsalt
flakes.Servewithtunasauce
and lemon wedges.➤SchnitzelBowl
fromMarmoset
Found.Allother
propsstylist’sown.
PumpkinMinna
teatowelfrom
Koskela.Allother
props stylist’s own.GOURMET TRAVELLER 51Fast