Name: Veal schnitzel with tuna sauce and herb salad
Yield: 4
Ingredients: 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; Tuna sauce; 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

This dish plays with the flavours of classic vitello tonnato to glam up your weeknight schnitty. Serve with a simple green salad.

Ingredients

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

Tuna sauce

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

Method

1.Preheat 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.

2.Fill 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.

3.Meanwhile, combine herbs and shallot in a bowl.

4.For tuna sauce, place ingredients in a small food processor and process until combined but still textured.

5.Top schnitzel with herb and shallot mixture, drizzle with oil and season to taste with salt flakes. Serve with tuna sauce and lemon wedges.

Recipe by Jessica Brook

Styling by Jerrie-Joy Redman-Lloyd