Saturday, 1 September 2012

Veal Schnitzel with mushrooms and Tarragon

  I can almost guess what some on you are thinking. VEAL?? There are those of you who seem to think that veal is a baby deer??firstly why oh why would you think that, that's venison food newbies, secondly it is calf meat (baby cow for those of you who are not quite on board yet). Some people are disgusted by the thought of a baby cow being slaughtered, but bizarrely have no issues with lamb. Am I missing something here, isn't this more of less the same thing?
  Specifically Rose veal is a calf that is killed when it is between the age of six to eight months old, this is older that the average age of a slaughtered lamb at five to six months old and chickens at 42 days old yet we still have an issue with eating veal. The fact of the matter is that if there is no demand for Rose veal the calves will be shot anyway 1 or 2 days after birth, at least with rose veal it allows the calves to live a happy life for the six to eight months they are around. I feel that if we sacrifice an animal for our own eating the very least we can do is honour the animal by appreciating every part of it. So rather than disposing of an animal that could be eaten, give rose veal a try, besides its delicious. 

You will need:
for the sauce
250g of chestnut mushrooms
2 large shallots
50g butter
3 garlic cloves
1 tsp sea salt
1 tablespoon of Dijon mustard
2 tsp of honey
150ml of beef stock
4 tablespoons of creme fraiche
a small bunch of tarragon 20g pack

for the schnitzel
4 veal cutlets
2 eggs
5 tablespoons of flour
120g pack of panko bread crumbs(this makes the crust super crispy)
4 tablespoons of oil
4 tsp of butter
2 tsp of all purpose seasoning

I always start by cooking the sauce, in a large frying pan fry the shallots and mushrooms in the butter, fry on a high heat until the mushrooms have started to take on a little colour. Add the garlic and fry for a further minute. Add the Dijon mustard, honey and beef stock. Reduce the stock for five minutes add the creme fraiche and salt, allow to fully incorporate and the turn off the heat. Finally add in the chopped tarragon,(I do this off the heat so that the tarragon retains it's freshness, flavour and colour.)
To bread the veal cutlets I always use the same system, flour, egg then bread. I start by bashing each cutlet, this tenderises them, I then season each cutlet with 1/2 a teaspoon of all purpose seasoning. I lightly toss each seasoned cutlet in flour, I then whisk up a couple of eggs in a bowl and empty the bread crumbs onto a plate, dredge each floured cutlet in the egg, then bread crumbs, you will have to push the panko onto the cutlet because they do not cling as easily as conventional breadcrumbs.
In a large frying pan fry each cutlet in a teaspoon of butter and a tablespoon of oil, if you can fit in two cutlets into your pan add in the additional tablespoon of oil and teaspoon of butter. Fry on a medium heat for 5 minutes each side until the cutlet is golden brown. Place each cutlet on kitchen paper to drain any excess oil.
Serve with new potatoes, french beans a yummy cutlet and the mushroom, tarragon sauce.

No comments: