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Rose Veal Schnitzel with Buttered Parsley Potatoes

Author: Farmer Kelley

INGREDIENTS

For the rose veal schnitzel:

  • 4 Howling Flats Farm Rose Veal Cutlets

  • Freshly ground black pepper

  • 1/2 cup all-purpose flour

  • 2 eggs

  • 1 to 2 tbsp milk

  • 1 to 1 1/2 cups fine breadcrumbs

  • 1/2 cup neutral oil, for shallow frying

  • 2 tbsp butter

  • Lemon wedges, for serving


For the buttered parsley potatoes

  • 80g baby potatoes or small waxy potatoes

  • 3 tbsp butter

  • 3 tbsp finely chopped fresh parsley

  • Salt

  • Freshly ground black pepper

Instructions

  1. Place the potatoes in a pot of well-salted water and bring to a boil. Simmer until just tender, about 15 to 20 minutes depending on size. Drain and let them steam dry for a minute.


  2. If needed, gently pound the rose veal cutlets between sheets of baking paper or plastic wrap until evenly thin, about 1/4 inch thick. Season both sides lightly with salt and black pepper.


  3. Prepare three shallow dishes. Place the flour in the first, whisk the eggs with the milk in the second, and place the breadcrumbs in the third.


  4. Dredge each rose veal cutlet first in flour, then in the egg mixture, and finally in the breadcrumbs. Press the crumbs gently so they adhere well.


  5. Heat the oil in a large frying pan over medium to medium-high heat. Once hot, add the butter.


  6. Fry the schnitzels for 2 to 3 minutes per side, until crisp and deeply golden. Work in batches if necessary so the pan is not crowded. Transfer to a paper towel-lined plate.


  7. While the potatoes are still warm, halve the larger ones if needed. Toss with butter, chopped parsley, salt, and black pepper until glossy and well coated.


  8. Serve the schnitzel immediately with the buttered parsley potatoes and lemon wedges on the side.


Notes for a More Refined Finish

Use very fine breadcrumbs for a more delicate, traditional crust. Keep the seasoning restrained so the rose veal stays the focus. Finish with a squeeze of fresh lemon just before serving to brighten the richness of the butter and fried crumb.


Optional Plating Line

Arrange the schnitzel slightly off-center on a warm plate, place the parsley potatoes neatly to the side, and finish with a lemon wedge for a clean, understated presentation.