Veal schnitzel with creamed celeriac and bitter green apple slaw

Name: Veal schnitzel with creamed celeriac and bitter green apple slaw
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 6 x 150g veal schnitzels; Plain flour, for dusting; 2-3 cups (100-150g) panko breadcrumbs; 3 eggs, beaten; Vegetable oil, for frying; Bitter green apple slaw to serve; 1 witlof, finely sliced; ½ radicchio, finely sliced; 2 handfuls cabbage, finely sliced; 1 handful wild rocket; 2 spring onions, finely sliced; 1/3 cup (7g) flat-leaf parsley leaves; ½ cup yellow inner celery leaves; 1½ Granny Smith apples, cut into matchsticks; ½ cup (60g) toasted walnut pieces; Walnut oil, to taste; Sweet apple syrup, to taste; 1kg celeriac, peeled, cut into large pieces; 1 cup (250ml) cream

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Veal schnitzel with creamed celeriac and bitter green apple slaw

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by delicious. team

delicious. team

Oct 01, 2017

I love the golden crunch of a schnitzel, says Al Brown, and quite frankly, so do we. This recipe is an edited extract from Eat Up New Zealand, by Al Brown, Allen & Unwin, $49.99.

6 x 150g veal schnitzels
Plain flour, for dusting
2-3 cups (100-150g) panko breadcrumbs
3 eggs, beaten
Vegetable oil, for frying
Bitter green apple slaw to serve

Bitter green apple slaw

1 witlof, finely sliced
½ radicchio, finely sliced
2 handfuls cabbage, finely sliced
1 handful wild rocket
2 spring onions, finely sliced
1/3 cup (7g) flat-leaf parsley leaves
½ cup yellow inner celery leaves
1½ Granny Smith apples, cut into matchsticks
½ cup (60g) toasted walnut pieces
Walnut oil, to taste
Sweet apple syrup, to taste

Creamed celeriac

1kg celeriac, peeled, cut into large pieces
1 cup (250ml) cream

Method

1.

Season the veal. Place the flour and breadcrumbs on two separate plates, and the beaten egg in a bowl. Take the veal and dust in flour, then dip in the egg, then pat into the breadcrumbs to coat. Refrigerate until required.
2.

For the creamed celeriac, place celeriac in a saucepan and cover with cold salted water. Place over high heat, bring to the boil, then lower heat to a simmer. Cook for 20 minutes or until soft. Drain, add cream, then return to pan over low heat. Cook for a further 10 minutes to reduce and thicken cream. Transfer to a food processor (or use a stick blender) and blitz until smooth. Season.
3.

For the slaw, toss all the ingredients except the walnut oil and apple syrup together in a large bowl. Dress to taste with the walnut oil and apple syrup.
4.

Preheat oven to 110°C. Place a frypan over medium-high heat.
5.

Once hot, add a liberal amount of oil and cook veal in batches for 2 minutes each side, until crisp and cooked through. Place onto a paper-lined tray and keep warm in the oven until you have finished cooking them all. (I clean my pan between each batch.)
6.

Heat the celeriac puree in a saucepan or in the microwave. To serve, place a veal schnitzel on each plate with celeriac puree, and bitter green apple slaw.