I find mustard can lift a dish in its own special way. The mustard egg mix for this schnitzel gives an old favourite some new life - and the mix could also be used for chicken or pork crumbing.
1 cup plain flour
2 eggs, beaten
2 tbsp seeded mustard
2 tbsp milk
4 cups breadcrumbs
1/2 cup flatleaf parsley, chopped
4 medium-sized veal escalopes
100ml vegetable oil
2 tbsp capers
1. Evenly spread the flour over a flat plate.
2. Put the eggs, mustard and milk into a small bowl and whisk well.
3. Put the breadcrumbs in a bowl and mix half the chopped parsley through.
4. Coat the meat well in the flour, then give it a shake to remove any excess. Dip it in the egg mixture, coat well then drain briefly. Dip it in the breadcrumbs to cover both sides. Repeat for each schnitzel.
5. Heat a large frying pan, add the oil and heat gently. Add the butter and when it melts, carefully place a couple of schnitzels in the pan. When golden underneath, turn over and cook the other side; repeat with remaining schnitzels.
6. Drain them on a paper towel, then place on a serving plate and sprinkle with capers and remaining parsley. Serve with a lime cheek on each plate.
Tip: Serve a zesty coleslaw with the schnitzel or some thinly-sliced raw fennel dressed with lemon and oil to offset the richness of the fried breadcrumbs.