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Rose Veal Wiener Schnitzel & Potato Salad

@keithcooks_ has rose veal on the menu and used our tender steaks to showcase just how versatile this cut is. With a mouth-watering potato salad on the side, the rose veal wiener schnitzel takes centre stage on your plate - squeeze over some lemon juice to get maximum flavour.

Rose Veal Wiener Schnitzel & Potato Salad

@keithcooks_ has rose veal on the menu and used our tender steaks to showcase just how versatile this cut is. With a mouth-watering potato salad on the side, the rose veal wiener schnitzel takes centre stage on your plate - squeeze over some lemon juice to get maximum flavour.

  • Serves: 4
  • Prepare: 10 Minutes
  • Cook: 15 Minutes
  • Difficulty: Easy

WHO ARE COOMBE FARM ORGANIC?​

We produce award-winning pork, beef and lamb on our organic farm in Somerset. Organic farming means that we use only natural fertiliser and restrict the use of antibiotics on our livestock as well as ensuring our animals are able to use their natural instincts in comfortable living conditions. 

WHAT IS ORGANIC ROSE VEAL?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

Ingredients

FOR THE WIENER SCHNITZEL

  • 4 rose veal steaks (sirloin or rump)
  • 100g plain flour
  • 200g breadcrumbs
  • 2 eggs, beaten
  • 250ml ghee
  • 1 lemon 

FOR THE POTATO SALAD

  • 250g baby new potatoes
  • 1 medium red onion, diced
  • 1 celery stalk, chopped
  • 3 gherkins, diced
  • 2tbsp fresh parsley, chopped
  • 4tbsp mayonnaise 
  • 1tbsp vinegar (sugar kelp or apple cider vinegar) 

Method

  1. Lay the veal steaks on a flat surface and place some clingfilm over the meat. Using a rolling pin, gently pound the meat until it is roughly ¼ inch thick. Place to one side
  2. Bring a pan of water to the boil and cook the potatoes for 10-15 minutes
  3. Prepare the vegetables for the potato salad and add them to a bowl. Add the potatoes and gently break them up with a fork. Stir in mayonnaise, vinegar and combine everything together. Cover and place to one side
  4. To make the schnitzel, place the egg, flour in breadcrumbs in three shallow dishes. Dredge the meat in flour, egg then breadcrumbs
  5. Place a frying pan over a medium heat and add the ghee. Let it gently bubble then carefully add the breaded veal to the pan. Fry the veal in batches for 4 minutes either side or until golden brown. Once cooked, transfer to a plate line with kitchen roll to absorb excess butter
  6. Serve the schnitzel immediately with a side of potato salad and a wedge of fresh lemon. Squeeze the lemon over the schnitzel and enjoy
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WHO ARE COOMBE FARM ORGANIC?​

We produce award-winning pork, beef and lamb on our organic farm in Somerset. Organic farming means that we use only natural fertiliser and restrict the use of antibiotics on our livestock as well as ensuring our animals are able to use their natural instincts in comfortable living conditions. 

WHAT IS ORGANIC ROSE VEAL?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

Frequently asked questions

  • Working in harmony with nature, our organic dairy calves are reared to the highest welfare standards certified by the Soil Association who stipulate that the calves must have access to outdoor pasture in order to forage and express their lively natural behaviours. They live in small, sociable groups. 

  • In comparison to organic beef, the taste is tender and not as strong in flavour. Lean and with noticeably less fat, organic rose veal offers a melt-in-the-mouth texture with very little seasoning required. 

  • Our Friesian bull calves have access to grass that hasn’t been treated with any chemicals or pesticides, their diet is predominantly organic whole milk and nutrient-dense cake made from organic cereals and grain. 

  • Producing organic rose veal makes use of our surplus Friesian bull calves. They’re slowly reared for around 10 months and live outside as much as the weather allows, otherwise in an airy, straw-strewn barn. The name rose veal lends itself to the meat being tinted pink as the animals have access to pasture.