Who doesn’t enjoy a delicious schnitzel? This is the classic made with veal, but of course you can use chicken, beef, pork, turkey …. The ‘pickle pickle’ will work with them all! Watch me whipping this recipe up here on the site.


Step 1: Pickle Pickle

Place the pickle juice, mustards and sugar into a mixing bowl. Whisk together to combine, then drizzle in the olive oil while continuously mixing. Stir through the chopped ingredients. Refrigerate until required.


Step 2: Veal Schnitzel

If your veal schnitzel hasn’t been tenderised by your butcher, lay  the veal pieces between 2 pieces of cling film and gently beat with a mallet to soften the meat.

Set up a crumbing station. Season both sides of the veal pieces with sea salt and fresh black pepper. Lightly flour, then dip in the egg, and finally press into the breadcrumbs. Refrigerate until required.


Step 3: Cooking and Serving

Pre heat oven to 100 degrees.

Heat a large skillet or frying pan to a medium/high heat. Add a liberal amount of cooking oil to the pan. Once the oil is hot, add the schnitzels one or two at a time.  Cook for 2 to 3 minutes, until golden, then turn and repeat on the other side. Remove when both sides are golden and crisp, and place in an oven-proof dish lined with absorbent paper towels. Season with salt and pepper and keep warm in oven while you cook the other schnitzels.

Slice each piece of schnitzel into manageable pieces and plate up with a spoonful of Pickle Pickle and a squeeze of lemon juice.


Photography by Sarah Grace