for 4 pieces

Pickles

1 dl	white balsamic vinegar
1 dl	water
2 pinch	nutmeg
¼ tsp	salt
½ tsp	peppercorn, crushed
1	red onion, cut into thin rings
200 g	cucumbers, cut lengthwise into thin slices

Crumb coating

4	veal steaks (each approx. 120 g)
¾ tsp	salt
100 g	white flour
2	eggs
100 g	breadcrumbs

Fry

clarified butter for frying

Filling

6 tbsp	mayonnaise
1 ¼ tsp	Sriracha sauce
4	baguettes parisette, cut lengthwise
1	lettuce, leaves removed

How it's done

Pickles

Bring the balsamic and water to the boil in a pan along with the nutmeg, salt and pepper. Add the onion, cook for approx. 2 mins. Add the cucumber, remove the pan from the heat, cover and leave to infuse for approx. 15 mins.

Crumb coating

Salt the steaks. Empty the flour into a shallow dish. Beat the egg in a deep dish and place the breadcrumbs in a shallow dish. Toss the steaks in the flour in batches, shake off the excess, dip the steaks in the egg and then in the breadcrumbs. Press the breadcrumbs down firmly so that they adhere.

Fry

Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the steaks in batches over a medium heat for approx. 2 mins. on each side until golden. Remove and drain on paper towels.

Filling

Mix the mayonnaise and Sriracha, spread over the cut surfaces of the bread. Add the pickles, lettuce and schnitzel. Close the bread roll.

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