Into the kitchen, ready, set, go: Panko Schnitzel with Cucumber Tagliatelle Salad
Panko is used as a coating in Asian cuisine, in a similar way to breadcrumbs. Dishes that have been fried or baked in panko have a crispy, flaky coating. Just right for this delicious veal schnitzel from our friends at FoodBoom!
Panko Schnitzel with Cucumber Tagliatelle Salad:
Ingredients for 4 people:
½ bunch of radishes
200 g sour cream
1 organic lime
500 g ready-to-cook veal loin
200 g whipping cream
1 egg (medium)
5 tbs flour
80 g panko
4–5 tbs clarified butter
1 punnet cress
- 1. Peel the cucumbers and, using the potato peeler, cut them in strips down to the core. Peel the shallots and finely chop them. Wash the radishes and cut into thin slices. Combine the cucumbers, shallots, radishes and sour cream. Cut the lime in half and squeeze out the juice. Season the cucumber salad to taste with lime juice, salt and pepper. Cover and leave in the fridge for approx. 30 minutes.
- 2. Rinse the meat, pat it dry and cut into about 8 slices. Then place the meat between two layers of cling film and, using a meat mallet, pound it until it is about 0.5 cm thick. Whip the cream until it is stiff. Add the egg and mix in with the cream. Coat the veal steaks in flour, then in the egg mixture and lastly in the panko. Firmly press the coating down.
- 3. Heat the clarified butter in a pan over a high heat. Fry the veal schnitzels in stages for about 3 minutes on each side until they are golden brown. Remove the steaks, drain them on kitchen paper and season with salt and pepper.
- 4. Season the cucumber salad to taste once again. Serve the schnitzel and salad on plates and scatter with cress to serve.
Prep time: approx. 45 minutes
Tip: If you don’t have any panko crumbs, you could use crushed cornflakes or normal breadcrumbs instead.