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Veal schnitzel with celeriac remoulade
Fruit and vegetables
½
celeriac
, thinly julienned
1 lemon, juice only
1 tsp chopped
chives
1 tbsp chopped
tarragon
1 tsp chopped
chervil
1 tsp chopped
dill
1 tsp finely chopped fresh flatleaf
parsley
1
lemon
, cut into 6 segments, to serve
Tins, packets and jars
50g/1¾oz
capers
, chopped
2 tsp
Dijon mustard
100g/3½oz
plain flour
, for coating
1 tbsp large
capers
Cooking ingredients
salt and freshly ground
black pepper
1–2 tbsp
white wine vinegar
400ml–500ml/14fl oz–18fl oz
rapeseed oil
pinch
salt
vegetable oil
, for frying
2 tbsp vegetable
oil
, for frying
4–6
salted
anchovy fillets
Dairy, eggs and chilled
50g/1¾oz
crème fraîche
2 free-range
egg yolks
3 free-range
eggs
splash
milk
2 free-range
eggs
75g/2½oz unsalted
butter
Meat, fish and poultry
2
veal
escalopes (150–200g/5½–7oz)
Other
50g/1¾oz cornichons, chopped
150g/5½oz
panko breadcrumbs
, for coating
Back to recipe
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