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Veal schnitzel with celeriac remoulade

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Veal schnitzel with celeriac remoulade

Veal escalopes are coated in crunchy panko breadcrumbs and deep-fried to crispy perfection. They are served with a fresh celeriac remoulade and topped with fried eggs.

Ingredients

For the remoulade

For the mustard mayonnaise

For the schnitzel

To serve

  • 2 tbsp vegetable oil, for frying
  • 2 free-range eggs
  • 75g/2½oz unsalted butter
  • 1 tsp finely chopped fresh flatleaf parsley
  • 1 tbsp large capers
  • 4–6 salted anchovy fillets
  • 1 lemon, cut into 6 segments, to serve