Cooking Time Prep time 30 mins, cook 45 mins
6 veal schnitzels (about 160 gm each)
75 gm plain flour
2 eggs, lightly beaten
200 gm fresh fine breadcrumbs
60 gm butter or lard, coarsely chopped
To serve: lemon wedges
1 kg small kipfler potatoes
70 gm speck, cut into lardons
Fennel and radish slaw
6 radishes, trimmed and thinly sliced
2 fennel bulbs, thinly sliced, fronds reserved
300 gm white cabbage, finely shredded
60 ml (¼ cup) white wine vinegar
55 gm (¼ cup) caster sugar
2 tsp caraway seeds
1 tbsp extra-virgin olive oil
1 For fried potatoes, cook potatoes in boiling salted water until just tender (15-20 minutes). Drain, cool, peel, cut into 5mm-thick slices and set aside. Heat a large frying pan over medium-high heat. Add speck and cook until starting to colour (3-5 minutes). Add potatoes and turn occasionally until golden (5-7 minutes). Season to taste, remove from heat and keep warm.
2 Meanwhile, for fennel and radish slaw, place radish in a small non-reactive bowl. Combine fennel slices and cabbage in a separate non-reactive bowl. Combine vinegar, sugar and 60ml water in a saucepan, bring to the boil over high heat, then pour one-quarter of the liquid over radish and remaining liquid over fennel mixture. Set aside to cool. Dry-roast caraway seeds until fragrant (2-3 minutes). Drain fennel mixture and radish (discard liquid), combine in a bowl, add caraway seeds, olive oil, and fennel fronds, season to taste, toss and set aside.
3 Place flour, eggs and breadcrumbs in separate shallow bowls. Working with one piece of veal at a time, dip in flour, then egg, then breadcrumbs to coat, shaking off excess between layers. Repeat with remaining veal slices. Set aside.
4 Heat a large frying pan over medium-high heat, add half the butter, when foaming add half the schnitzel and cook, turning once, until golden and cooked through (3-5 minutes). Transfer to a plate and keep warm. Wipe pan clean with absorbent paper, then repeat with remaining butter and schnitzel. Serve immediately with slaw, potatoes and lemon wedges.