bolognese schnitzel
 
 

Rick Stein

serves 2 – 4, prep 10 mins, cook 15 mins

2 pieces veal (250-300 grams each) (any lean piece with not too much fat or sinew)
4 spoons white flour
1 large egg
1 cup breadcrumbs
75 grams of grated parmesan
4-5 slices Parma ham
a few parmesan shavings
olive oil
one spoon lemon thyme (or normal thyme plus some lemon peel)

for the potatoes
500 grams baby potatoes
salt and pepper
25 grams butter
50 ml olive oil
rosemary

Get the potatoes to boil in water and a good pinch of salt. Meanwhile prepare the meat.
Prepare the breadcrumbs coating by mixing together the breadcrumbs, grated parmesan and
lemon thyme (or thyme and some grated lemon zest).

Place the meat between some cling film to protect it and using a meat hammer, rolling-pin or
anything else suitable for it, flatten it to about 5-6mm thick.

Season the meat on both sides with salt and pepper.

Flour, shake off the excess and coat with egg and breadcrumbs on both sides. Place in the fridge for 15 minutes.

Now back to the potatoes. Press with a fork to crush them a bit. Season. Fry in 50m1 of olive oil and the 25g of butter until golden, then add the rosemary. Keep warm.

Shallow fry the schnitzel in olive oil a few minutes on each sides until nice and crispy. Being a thin slice of meat it won't need a lot of cooking.

Remove and place it on a kitchen towel to absorb the excess fat.

Discard the oil from the frying pan, keeping just a touch. Place the meat back into the pan and add the Parma ham slices on the top, and shave some parmesan over. Cover and leave on a very low heat for about 3 minutes to melt the cheese.