Rose veal schnitzel

There’s an interesting perception of veal in this country, that – as with a lot of ‘controversial’ food ethics – requires objective consideration rather than black and white reactions e.g. “it’s cruel”. I touched on this when I unboxed my Farmer’s Choice meat box, and indeed it was only then that I learned that there can be benefits to eating veal.

The veal I received in my Farmer’s Choice box is what they call ‘truly free range rose veal‘. A mix of British Friesian crossed with Simmental, Hereford, Angus or Devon breeds, they are reared to 12 months old (the ‘rose’ refers to the pink, rather than white, meat of an older calf). The calves are born outside from suckler cows and left for up to 8-10 months on their mothers. They are weaned in deep straw yards and finished on grass, whole crop wheat or maize with no concentrates.With a high welfare lifestyle they live to a year old; a much longer time compared to the traditional veal calf that is reared inside, in crates, and killed at 12 weeks old.

I received three thin escalopes, about 80g each, so I decided to make rose veal schnitzel using the panko breadcrumbs I had left over from the black pudding scotch eggs. Yum!

You will need:

  • 3-4 thin veal escalopes
  • 1 egg
  • Flour
  • Panko breadcrumbs
  • Salt and pepper for seasoning
  • Fresh parsley
  • Zest and juice of one lemon
  • Grated parmigiano
  • Butter and oil for shallow frying

It couldn’t be easier to make the schnitzel. The escalopes were pretty thin, but it’s worth putting them under some clingfilm or in a Ziplock bag and bashing with a rolling pin until it’s even thinner. Season your flour with salt, pepper, freshley chopped parsley and some lemon zest. Coat the escalopes in the flour, dip in beaten egg and finally coat in panko breadcrumbs mixed with the grated parmigiano. Melt a knob of butter in some olive oil until very hot, and shallow fry the escalopes for 3 minutes each side until golden brown. Set aside on paper towels to drain the oil.

Delicious! As with the difference between lamb and mutton, you do taste the difference between veal and beef, due to the weaning point when young come off milk and move onto grass. But with this rose veal, I felt it had a much richer flavour to it just because they were as mature as veal comes. Serve the schnitzel with a good squeeze of lemon juice, potato salad and leafy greens on the side.

250g rose veal from Farmer’s Choice costs £5.50.


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