Veal schnitzel – another dinner in ten minutes
Another evening when I really did not want to cook. I bought veal schnitzel from the butcher thinking that I would make proper crumbed schnitzel for my kids (something I very rarely do). But that evening I could not face the thought of the extra ten minutes of effort required to dip them in egg and all that nonsense. Instead I made this lemony-mustardy veal which turned out to be quite delicious and really did take less than ten minutes to get on the table – particularly since I used the working mother’s vegetable friend – the frozen pea – for greenery.
Veal with lemon, mustard and marsala
Heat a heavy cast iron pan for a few minutes. Slice up a lemon and lightly season your veal with salt and pepper while you are waiting for the pan to heat. Throw in a tiny knob of butter and a couple of lemon slices. After the lemon has browned on one side, flip it over and add the veal schnitzel on top. Try not to overcrowd your pan – you want to cook it fast and at a high heat. If you over crowd the pan, it will simply stew and take longer to cook. After one to two minutes flip the veal over and allow it to cook for another minute or two on the other side. Remove from the pan and place the veal and the caramelised lemon (which you can eat with the veal – quite delicious) which you can layer up on a plate. Cook all your pieces of veal the same way. Now add a big tablespoon of dijon mustard, a squeeze of lemon juice and a good slug of marsala or any other alcohol such as wine into the pan to deglaze it. If you use wine (instead of the rather sweet marsala, you might want to add a teaspoon of honey to balance the lemon). Stir it around and scrape any of the burnt bits on the pan into it. It thickens very quickly so you will only need a minute or two of this. Pour some of the sauce on top of the veal. Serve with the caramelised slices of lemon and some steamed peas. A reasonably balanced meal and one that also meets the high protein, low fat and low carb diet rules.