Devon Rose Veal Schnitzel

[minesamojito]

I’ve been really getting back into Veal in a big way recently, no longer is it a no-go, this was so local, I popped over the road to my friends at Pitmans Farm and they gave me a couple of wonderful Devon Rose Veal escalopes, these absolutely had to be Schnitzel…
I took each escalope and placed a sheet of clingfilm on either side, before battering it severely with a meat hammer to flatten it out.

I then made up three bowls, the first with seasoned flour, the second with a whisked up egg, and the third with some panko breadcrumbs. I started warming a large frying pan to a medium heat with a few mm of rapeseed oil in the bottom.
The escalopes were dipped into the flour, then into the egg, and finally into the breadcrumbs before going into the pan. Cook until brown 3-4 minutes and flip over to brown the other side.
I served mine with a slice of lemon on top, some chopped and whole caperberries, some zingy sorrel leaves and buttered new potatoes and a glass of Chilean Carmenere.

[turkey]

I think we need our own culinary rating system, and that would be right up there. Photography as always on par with and sympathetic to the main focus :-)

no idea how folks went off veil, poor baby cows but refuse to eat tough old sheep and insist on baby lamb instead, and lets not mention battery chickens. If only everyone had access to great farm shops I think folks might take note of their meat and food more, blue Styrofoam makes it easy to forget or just not think.

evening rant over, keep up the great cooking :-)