Veal schnitzel with celeriac remoulade recipe
 Veal escalopes are coated in crunchy panko breadcrumbs and deep-fried to crispy perfection. They are served with a fresh celeriac remoulade and topped with fried eggs. ½ celeriac, thinly julienned 1 lemon, juice only50g/1¾oz crème fraîche 50g/1¾oz capers, chopped50g/1¾oz cornichons, chopped1 tsp chopped chives1 tbsp chopped tarragon1 tsp chopped chervil1 tsp chopped dillsalt and freshly ground black pepper ½ celeriac, thinly julienned 1 lemon, juice only 50g/1¾oz crème fraîche 50g/1¾oz capers, chopped 50g/1¾oz cornichons, chopped 1 tsp chopped chives 1 tbsp chopped tarragon 1 tsp chopped chervil 1 tsp chopped dill salt and freshly ground black pepper 2 tsp Dijon mustard2 free-range egg yolks1–2 tbsp white wine vinegar400ml–500ml/14fl oz–18fl oz rapeseed oil pinch salt 2 tsp Dijon mustard 2 free-range egg yolks 1–2 tbsp white wine vinegar 400ml–500ml/14fl oz–18fl oz rapeseed oil pinch salt 2 veal escalopes (150–200g/5½–7oz)3 free-range eggs splash milk150g/5½oz panko breadcrumbs, for coating100g/3½oz plain flour, for coatingvegetable oil, for frying 2 veal escalopes (150–200g/5½–7oz) 3 free-range eggs splash milk 150g/5½oz panko breadcrumbs, for coating 100g/3½oz plain flour, for coating vegetable oil, for frying 2 tbsp vegetable oil, for frying2 free-range eggs75g/2½oz unsalted butter 1 tsp finely chopped fresh flatleaf parsley 1 tbsp large capers4–6 salted anchovy fillets 1 lemon, cut into 6 segments, to serve 2 tbsp vegetable oil, for frying 2 free-range eggs 75g/2½oz unsalted butter 1 tsp finely chopped fresh flatleaf parsley 1 tbsp large capers 4–6 salted anchovy fillets 1 lemon, cut into 6 segments, to serve Method To make the remoulade, toss the celeriac in a little salt and lemon juice in a bowl and set aside for 30 minutes.To make the mustard mayonnaise, whisk the Dijon mustard, egg yolk, vinegar and oil together in a bowl and season with salt. Squeeze out any excess moisture from the celeriac and combine with the mayonnaise and remaining remoulade ingredients. Season with salt and pepper and set aside. Preheat a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the beaten egg and milk together. Dredge each of the veal through the egg/milk mix, then the flour and then breadcrumbs. Deep-fry the schnitzels for 1¾–2 minutes (depending on their thickness). Transfer to a wire rack to cool slightly so they stay crispy and do not become soggy. To serve, heat the oil in a frying pan and fry the eggs. Place the schnitzels on two plates with the remoulade alongside. Top each schnitzel with a fried egg. In the same frying pan, melt the butter until it begins to bubble and brown. Add the parsley, capers and anchovies and stir to mix. Spoon over the top of eggs and serve with the lemon wedges. To make the remoulade, toss the celeriac in a little salt and lemon juice in a bowl and set aside for 30 minutes. To make the remoulade, toss the celeriac in a little salt and lemon juice in a bowl and set aside for 30 minutes. To make the mustard mayonnaise, whisk the Dijon mustard, egg yolk, vinegar and oil together in a bowl and season with salt. To make the mustard mayonnaise, whisk the Dijon mustard, egg yolk, vinegar and oil together in a bowl and season with salt. Squeeze out any excess moisture from the celeriac and combine with the mayonnaise and remaining remoulade ingredients. Season with salt and pepper and set aside. Squeeze out any excess moisture from the celeriac and combine with the mayonnaise and remaining remoulade ingredients. Season with salt and pepper and set aside. Preheat a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the beaten egg and milk together. Dredge each of the veal through the egg/milk mix, then the flour and then breadcrumbs. Deep-fry the schnitzels for 1¾–2 minutes (depending on their thickness). Mix the beaten egg and milk together. Dredge each of the veal through the egg/milk mix, then the flour and then breadcrumbs. Deep-fry the schnitzels for 1¾–2 minutes (depending on their thickness). Transfer to a wire rack to cool slightly so they stay crispy and do not become soggy. Transfer to a wire rack to cool slightly so they stay crispy and do not become soggy. To serve, heat the oil in a frying pan and fry the eggs. Place the schnitzels on two plates with the remoulade alongside. Top each schnitzel with a fried egg. In the same frying pan, melt the butter until it begins to bubble and brown. Add the parsley, capers and anchovies and stir to mix. Spoon over the top of eggs and serve with the lemon wedges. To serve, heat the oil in a frying pan and fry the eggs. Place the schnitzels on two plates with the remoulade alongside. Top each schnitzel with a fried egg. In the same frying pan, melt the butter until it begins to bubble and brown. Add the parsley, capers and anchovies and stir to mix. Spoon over the top of eggs and serve with the lemon wedges.