A shortcut take on the classic pairing of veal with gremolata that is usually seen with osso bucco.
This is a shortcut take on the classic pairing of veal with gremolata that is usually seen with osso bucco. Here I’ve used the gremolata to coat the meat, rather than scattering it over the final dish, adding a zesty lightness to the schnitzel. The walnuts in the salad are especially rich in vitamin B6, folate and thiamin, making this a great first trimester dish, especially if someone else cooks it for you. If you have lemon-infused olive oil to hand, use it instead of the oil and vinegar dressing in the salad.
Serves 2
Ingredients
Gremolata-crumbed veal
2 × 150 g veal schnitzels
(veal leg steaks)
plain flour, for dusting
sea salt and freshly ground
black pepper
1 egg, lightly beaten with
1 tablespoon milk
2 cups breadcrumbs made
from day-old bread
¼ cup coarsely chopped
fl at-leaf parsley
finely grated rind of
1 small lemon
1 tablespoon extra virgin
olive oil
20 g butter
lemon wedges, to serve
Roman bean and walnut salad
200 g roman beans, topped but
not tailed, then halved on the diagonal
1 teaspoon white balsamic or
white-wine vinegar
3 teaspoons extra virgin olive
oil (or walnut oil, if you have
any to hand)
sea salt and freshly ground
black pepper
2 tablespoons coarsely
chopped walnuts
Method
- Cover the veal schnitzels with baking paper, then lightly flatten with a rolling pin or the flat side of a meat mallet to a thickness of 5 mm.
- Line a baking tray with baking paper. Place the flour in a bowl and season with salt and pepper. Place the egg and milk mixture in another bowl, and combine the breadcrumbs, parsley and lemon zest in a third bowl. Dip the veal in the flour, then in the egg mixture, and finally in the breadcrumb mixture. Place the veal on the baking tray, cover with plastic film and refrigerate for at least 20 minutes (this helps the breadcrumb coating to adhere).
- For the salad, cook the roman beans in a saucepan of boiling salted water for 3 minutes or until just tender. Drain, transfer to a plate and drizzle with the vinegar and olive oil. Season with salt and pepper, then scatter with the chopped walnuts.
- Heat the olive oil and butter in a heavy-based non-stick frying pan over medium–high heat until the butter starts to foam. Add the veal schnitzels and cook for 2–3 minutes each side or until browned and cooked through.
- Serve with the roman bean and walnut salad and lemon wedges to the side.
Source: Eating for two, Kathleen Gandy
Photos: Mark O'Meara
Pregnant? Confused about what to eat? What not to eat? What to cook when you're in the throes of morning sickness?
Eating for two is the new book by Kathleen Gandy. You'll find over 100 recipes that will make cooking and eating during pregnancy a pleasurable experience. Covering everything from light breakfasts and lunches to delicious dinners and late-night treats, These simple recipes are sure to become favourites during your pregnancy and beyond.
