There are so many flavours on this plate I hardly know where to start: sour and tart, sweet and hot, salty, oniony, fishy, jammy, fruity, meaty. The works!
It should be a car crash, but in fact it’s a journey to Nirvana via the vehicle of your tastebuds. Every mouthful is different. Every mouthful, an utter joy.
This recipe comes from Jamie Oliver’s Comfort Food cookbook, and it does involve quite a lot of work over a lot of stages. But my word, it’s worth it.
I bought the veal escallopini from Jack O’Shea’s butchers in Primrose Hill, north London, but you can use pork escalope if you prefer.
25g plain flour
100g fresh breadcrumbs
2 veal or pork escalopes
2 small gherkins
3 sprigs fresh flat-leaf parsley
3-4 anchovy fillets
A couple of knobs of unsalted butter
For the potato salad
400g new potatoes
2 tbsp soured cream
1 tsp English mustard
Small handful fresh chives
For the apple salad
Extra virgin olive oil
1 eating apple
Handful of rocket or watercress
1. First make the potato salad. Cook the potatoes in a pan of boiling salted water for 12-15 minutes or until tender. Drain, leave to steam dry and cool. Roughly chop and place in a bowl with the soured cream and mustard, then finely chop and add the chives. Squeeze in juice of ½ lemon and season with salt and pepper to your taste.
2. Put the flour on a large plate, whisk the eggs in a bowl and put the breadcrumbs on another plate.
3. Use a meat hammer to bash the escalopes to a thickness of 1cm (or thinner if you prefer). Cover each one in flour, shake off the excess, dip in the egg, let any excess drip off, then cover in breadcrumbs, pressing to coat. Place in the fridge.
4. To make a quick sprinkle, peel the shallot, finely chop the gherkin, parsley and anchovies, and mix together.
5. For the apple salad, squeeze the juice of ½ a lemon into a bowl, then drizzle in a little extra virgin olive oil. Finely slice the apples into rounds, then toss gently in the dressing. Pile the rocket on top, tossing together just before serving.
6. Cook the schnitzels in a large non-stick frying pan on a medium heat with enough sunflower oil to coat the bottom of the pan. When the schnitzels are golden on one side (after about 2 mins), turn them over and add a knob of butter.
7. Once golden and cooked through, pat dry with a piece of kitchen paper, then serve with the potato and apple salads, scatter the gherkin sprinkle over the schnitzels, and add a dollop of jam and a wedge of lemon to the side of the plate.