This is a sort of hipster, super-healthy version of veal schnitzel. Slim veal slices dipped in pastured egg and then covered in a mix of bread crumbs, sunflower seeds, white sesame seeds, black sesame seeds and corianders seeds with a dash of turmeric and cayenne pepper. Ottolenghi does this with chicken but we like it with veal too.
Approximately 500 gm pack, roughly five to seven pieces (the pieces vary in size depending on which end of the muscle they're cut from).
Delicious fast food that's perfect for a quick dinner or lunch the next day. Serve with a Sift Produce tomato and Burraduc Buffalo mozzarella salad, green leaves and sweet new potatoes dressed with Pepe Saya butter and spring onions. Or make a classic schnitzel sanger for lunch with Kristen Allan's amazing buttermilk ricotta.
A word about tenderising
We don't 'tenderise' our scallopine or schnitzel because we think it's already tender and delicious and the idea of thumping it with a blunt instrument just seems wrong. We can see the reasoning behind bruising tough meat to make it more palatable, but we don't see any gains for tender, beautifully-raised veal.
Franckin's vealers are between five to eight months old, mixed breed (mostly rose Angus) and born and bred at Tony and Josie Franckin's certified biodynamic farm on the lush Comboyne Plateau, NSW.
South Hill Rose Angus vealers are between five to eight months old and born and bred on chemical-free pastures at Clara Bateman's beautiful farm at Wildes Meadow in the Southern Highlands, NSW.
A word about veal
The veal we source is:
- packed with the farm, certification (if applicable) and breed clearly labelled;
- aged between four to eight months;
- milk and grass-fed;
- hormone and antibiotic-free;
- born and bred on sustainably-managed (chemical-free) pasture;
- raised with its mother and family group;
- from NSW farms.
Read more about our veal here.