Veal schnitzel with Grana Padano sauce


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As a child, I always added extra cheese to my plate of pasta. A tradition that still as strong as ever. Some people ask me, "would you like some pasta with your cheese?"

It's an ongoing joke, but what can I do? I just love cheese – the richer, the better. Grana Padano is one of my weaknesses when comes to cheese, especially the Grana Padano Riserva, which is aged for at least 20 months. Its grainy texture and intense flavour are a powerful combination. I used Riserva in this recipe as the tender and smooth taste of the veal schnitzels come alive with this tangy cheese.




Veal schnitzel

  • 4 veal escalopes, each weighing 100g (preferably high-welfare British rose veal)
  • 2 eggs
  • 120g of plain flour
  • 90g of Panko breadcrumbs
  • 1 pinch of dried rosemary
  • 50g of Grana Padano Riserva, grated
  • salt
  • pepper
  • oil, neutral flavour for frying

Grana Padano sauce

  • 1 tbsp of plain flour
  • 1 tbsp of unsalted butter
  • 25ml of olive oil
  • 1 tsp garlic, crushed
  • 40ml of white wine
  • 50g of Grana Padano Riserva, grated
  • 100ml of single cream
  • 1 pinch of rosemary, (optional)
Preheat oven to a very low heat, about 80°C
In a shallow dish, beat the eggs and season with salt and pepper. Place the flour in another shallow dish. Mix the breadcrumbs, rosemary and Grana Padano in a third shallow dish. On the side have one clean plate
Season the escalopes with salt and pepper. Dip the first escalope in the flour then shake off any excess. Dip the floured veal into the beaten eggs, then place in the breadcrumb mixture, firmly pressing the crumbs onto the veal. Place on the spare plate and continue with the rest of the slices
Heat enough oil to shallow-fry to 200°C in a deep skillet. Prepare a baking tray fitted with a wire rack to one side. Using tongs, carefully place each piece of breaded veal in the hot oil and fry until golden brown on both sides, about 6 minutes in total (you may need to do one at a time depending on your pan size). Place the veal escalopes on the rack and put them in the oven to keep warm while you make the sauce
Place the flour and butter in a small bowl and mix to form a paste
  • 1 tbsp of plain flour
  • 1 tbsp of unsalted butter
In a small, deep, heavy-bottomed pan, heat the olive oil over a medium-low heat. Add the garlic and the roux (butter and flour paste) and cook for about 2 minutes, stirring continuously
  • 25ml of olive oil
  • 1 tsp garlic , crushed
Pour in the white wine and stir for a further 2 minutes. Remove from the heat and stir in the Grana Padano Riserva, cream, and rosemary. Taste and check the seasoning
  • 40ml of white wine
  • 50g of Grana Padano Riserva, grated
  • 100ml of single cream
  • 1 pinch of rosemary , (optional)
Serve the schnitzels with the Grana Padano sauce and your choice of seasonal vegetables
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