Why are people so squeamish when it comes to veal? They have no problems eating lamb so what is the difference. We have a lovely farm shop called Briddlesford on the IOW and they produce unpasteurized milk and a by-product t of that milk is veal. We can’t just pay lip service to doing our bit for the environment we really have to follow through and eating the by products of foods produced locally is a great way to reduce not just food miles but waste too.
Wiener schnitzel
Serves 4
4 Veal steaks – about 180g each
60g flour
1 egg, beaten
1tbsp milk
250g good home made dried breadcrumbs
60g beef dripping for frying
Salt and pepper
First lay out your production line. Put the flour on to a flat plate and season it with some salt and pepper. Mix the egg and the milk and again pour in to a flattish plate. Do the same with the breadcrumbs.
Put the meat between two sheets of double thickness cling film and then beat it out with a rolling pin or meat mallet until it is about 1cm thick. Repeat for each steak.
Place the veal in the seasoned flour and shake off the excess. Next dip into the egg mix then finally the breadcrumbs. Pat them in really well.
Heat up the dripping in a heavy based frying pan over a medium heat. Cook the veal on each side for about 2-3 minutes. It should look golden and crispy.
Serve each weiner schnitzel with a wedge of lemon and a side salad of thinely sliced fennel with lemon and olive oil.
* for Wiener Schnitzel a la Holstein, place a fried egg on top of each veal cutlet and snip over some parsley.
Top Tip
Home to Roost and other peckings by Deborah Devonshire is just the tonic we need to release us from the politically correct bureaucratic red tape world we live in. Buy it today! £10.00 published by John Murray
This article by Amy Willcock appears in The
Shooting Gazette June 2009, and is reproduced here with permission.
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