Royal Dutch Veal | Veal Schnitzel, marrow, pickle, watercress, granola.
by Chef Willy Eick


Veal Shank Schnitzel

INGREDIENTS

  • Veal Shank
  • Egg (For Egg Wash)
  • Italian bread crumbs

METHOD

  • Remove bone from shank and save for different use
  • Trim off outside connective tissue and pound flat
  • Dip in egg wash then Italian bread crumbs
  • Fry at 300 degrees for 5 minutes, until done

Pickles

INGREDIENTS

  • Sugar
  • Salt
  • Vinegar
  • Water
  • Coriander Seeds
  • Bay Leaf
  • Fennel Seeds

METHOD

  • Combine sugar, salt, vinegar, and water for basic pickle brine
  • Add coriander, bay, fennel as preferred

Cashew Mole

INGREDIENTS

  • Red Bell Peppers
  • Yellow Onion
  • Cashew
  • Mirin
  • Sea Salt
  • Cream
  • Herbs

METHOD

  1. Dice the peppers and onion and sweat in a pot with a little grapeseed oil
  2. Add cashews and lightly toast
  3. Deglaze with the mirin and reduce until syrupy
  4. Add just enough cream to cover the mizture
  5. Bring toa  boil, reduce to a simmer and cook for 5 minutes
  6. Transfer to a blender, add herbs, and blend until smooth. Consistency should be thick, almost peanut butter-like.
  7. Season with lime juice and salt to taste.

Bone Marrow

METHOD

  1. Brine overnight with 1% salt by weight of water.
  2. Soak in hot water for 5-10 minutes.
  3. Push Marrow out of bones.

 



PLATING METHOD

Combine on plate, garnishing with watercress and granola.


 

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