This dish plays with the flavours of classic vitello tonnato to glam up your weeknight schnitty. Serve with a simple green salad.
- 80 gm (2 cups) panko crumbs
- 40 gm (½ cup) finely grated pecorino
- 75 gm (½ cup) plain flour, seasoned to taste
- 2 eggs, lightly beaten
- 4 veal schnitzels (180gm each)
- Vegetable oil, for shallow-frying
- 1 cup each (loosely packed) flat-leaf parsley, dill and tarragon
- 185 gm canned tuna in olive oil, drained
- 150 gm (½ cup) mayonnaise
- 2 tbsp baby capers in vinegar, drained and chopped
- 40 gm cornichons, finely chopped
- ¼ cup (loosely packed) flat-leaf parsley
- 1-2 tbsp lemon juice, plus lemon wedges to serve
- 1Preheat oven to 120°C and line an oven tray with baking paper. Mix panko and pecorino in a bowl, then place flour and egg in separate bowls. Dust schnitzels evenly in flour, shake off excess, then dip into egg and press into crumbs, coating evenly.
- 2Fill a large, deep frying pan with 2cm oil and heat over medium-high heat to 180°C. Fry schnitzels, in batches, until golden brown and cooked through (2-3 minutes). Drain on paper towels, place on prepared tray and keep warm in oven while you cook remaining schnitzels.
- 3Meanwhile, combine herbs and shallot in a bowl.
- 4For tuna sauce, place ingredients in a small food processor and process until combined but still textured.
- 5Top schnitzel with herb and shallot mixture, drizzle with oil and season to taste with salt flakes. Serve with tuna sauce and lemon wedges.