Veal Schnitzel with Cauliflower, Anchovies and Lemon-Caper Butter
- 1 large head cauliflower
- Olive oil, as needed
- Salt and black pepper, to taste
- 1 cup milk
- Dash of freshly grounded nutmeg
- 8 veal loin medallions, pounded out thin
- 1 cup flour
- 3 eggs, beaten
- 1 cup panko
- 3 tablespoons butter
- 6 fresh anchovies
- 1 bunch flat leaf parsley, chopped
- 2 tablespoons capers
- Juice of 1 lemon
Cut cauliflower into 1-inch florettes and toss with 1 tablespoon olive oil, salt and pepper. Roast on sheet pan in preheated 375 F oven, 10 to 15 minutes.
Rough chop the remaining cauliflower and simmer in milk with salt and nutmeg until tender. Puree, adjust seasonings; keep warm.
Season meat with salt and pepper. Dredge in flour, eggs, then panko. Fry in cast iron skillet heated with oil until golden and crispy. Drain.
Brown butter, add anchovies and saute. Add parsley, capers and lemon juice; remove from heat.
To plate, make a swipe of cauliflower puree and top with roasted cauliflower. Place schnitzel in the middle and spoon sauce over the meat.
Chef-owner Tim Wiechmann; Bronwyn; Somerville, Massachusetts