Ingredients
For the veal schnitzel
150g/5½oz veal fillet
3 tbsp plain flour
1 free-range egg, beaten
1 handful white breadcrumbs
25g/1oz butter
1 tbsp olive oil
For the spinach mash
½ large potato, peeled and cut into pieces
25g/1oz butter
50ml/2fl oz double cream
handful spinach leaves, roughly chopped
pinch nutmeg
salt and freshly ground black pepper
For the caramelised red onions
25g/1oz butter
1 red onion, sliced
For the basil pesto
2 handfuls spinach leaves
handful fresh basil leaves
85g/3oz brazil nuts
1 garlic clove, finely chopped
3 tbsp olive oil
salt and freshly ground black pepper
lemon wedges, to serve
Method
1. For the veal schnitzel, sandwich the veal fillet between two sheets of cling film and flatten using a meat mallet or rolling pin. Discard the cling film.
2. Sprinkle the flour onto a plate and dredge the flattened veal in the flour until coated.
3. Dip the veal into the beaten egg and then into the breadcrumbs.
4. Heat the butter and oil in a frying pan over a medium heat, add the breaded veal and fry for 4-5 minutes on each side, or until crisp and golden-brown on both sides and cooked through.
5. For the spinach mash, boil the potato pieces in salted water for 8-10 minutes, or until tender. Drain well and mash with the butter and cream until smooth. Stir in the spinach and nutmeg and season, to taste, with salt and freshly ground black pepper.
6. For the caramelised red onions, heat the butter in a separate pan over a low heat, add the onion and fry for 12-15 minutes, or until sticky and golden-brown.
7. For the basil pesto, blend all of the basil pesto ingredients in a food processor until smooth.
8. To serve, spoon the spinach mash into the centre of a serving plate and place the veal schnitzel on top. Serve the caramelised red onions alongside. Drizzle the basil pesto around the edge of the plate. Garnish with the lemon wedges.
