Ingredients
For the bubble and squeak
1 potato, chopped
1 tbsp extra virgin olive oil
1 onion, finely sliced
½ cabbage, shredded
200ml/7fl oz white wine
2 tbsp butter
1 free-range egg, beaten
salt and freshly ground black pepper
For the veal escalope
1 x 200g/7oz veal escalope
100g/3½oz breadcrumbs
2 sprigs fresh rosemary
1 lemon, zest only
2 fresh sage leaves
salt and freshly ground black pepper
50g/2oz plain flour
2 free-range eggs, beaten
vegetable oil, for frying
For the duck egg
1 tbsp vegetable oil
1 free-range duck egg
Method
1. For the bubble and squeak, boil the potato pieces in salted water for 10-15 minutes, or until tender. Drain well, return to the pan and mash until smooth.
2. Heat the oil in a frying pan over a medium heat, add the onion and fry for 2-3 minutes, or until softened. Add the shredded cabbage and white wine and simmer for 4-5 minutes, or until the volume of liquid has reduced by half.
3. Mix the mashed potato with the onion and cabbage mixtureand one tablespoon of the butter, then stir in the beaten egg and season, to taste, with salt and freshly ground black pepper. Allow to cool.
4. With your hands, shape the bubble and squeak mixture into a patty. Heat the remaining butter in a clean frying pan over a medium heat, add the bubble and squeak patty and fry for 2-3 minutes on each side, turning once, until golden-brown.
5. For the veal escalope, place the veal between two sheets of cling film and flatten using a meat mallet or rolling pin.
6. Blend the breadcrumbs, rosemary, lemon zest and sage in a food processor until the mixture resembles breadcrumbs, then season, to taste, with salt and freshly ground black pepper.
7. Sprinkle the flour onto a plate, pour the beaten egg into a bowl and sprinkle the breadcrumb mixture onto another plate. Dredge the veal in the flour, then dip into the egg, then in the breadcrumb mixture.
8. Heat the vegetable oil in a frying pan over a medium to high heat, add the coated veal escalope and fry for 3-4 minutes on each side, turning once, or until crisp and golden-brown and completely cooked through.
9. For the duck egg, heat the oil in a separate frying pan over a high heat. Crack the duck egg into the oil and fry for 1-2 minutes, or until the white has set and the yolk is cooked to your liking.
10. To serve, place the veal escalope onto a serving plate and place the duck egg on top. Place the bubble and squeak patty alongside side.
