Gamekeepers. Farmers. Chefs.

The Recipe

Panko-crumbed Veal Cutlet served with house-made mustard

House-made Mustard

2 cups yellow mustard powder1 cup crushed brown mustard seeds1 ½ cups apple cider vinegar1 ½ cups verjuice½ cup warm water1 tsp flake salt1 tsp sugar

Mix and soak all ingredients for 48 hours until flavours have settled and texture hasthickened.

Garnish for Relish

200 gm chopped capers200 gm brunoise Cornichons5 sweated shallots, brunoise ½ bunch chopped parsley½ bunch of cut chivesReduction of verjuice and brown sugar(equal parts - Heavily reduced 100g of each will be enough)Taste and adjust acidity or seasoning, if needed

Hazelnut and Balsamic Dressing 1 round container of roasted, peeled and coarsely chopped hazelnuts.100 ml walnut oil100 ml aged balsamic150 ml olive oilFlake salt to season

Parmesan Panko 200 gm panko bread crumbs100 gm finely grated Parmesan cheese

Mix parmesan and bread crumbs until well-incorporated, when crumbing the veal cutlet set up 3 plastic shallow trays. One with plain seasoned flour, one with 2 beaten eggs with a splash of milk and lastly your panko bread crumbs. First, place your cutlet into the flour ensuring all meat has been coated by the flour, gently tap the cutlet to remove any excess flour, place cutlet into the egg mix next submerging it totally ensuring there are no dry spots.

Lastly place cutlet into the parmesan crumb mix firmly pat the crumbs on either side of the cutlet making sure there is a nice even coat of the crumbs with no gaps.

Cooking the Veal Cutlet

Using a nonstick pan place on a medium heat, pour in some clarified butter and allow to heat up. Once butter is hot place cutlet into the pan making sure you place the cutlet in carefullyand away from you. The cutlet will now be sizzling away nicely do not be afraid to move the cutlet around the pan this will help you get a nice even colour around the cutlet, lift the cutletup slightly to check the colour once you have achieved a nice golden brown turn over thecutlet and repeat the same process on the other side.

Once both sides have been coloured nicely remove from the pan and allow to rest if you have a temperature probe it should read at 52 degrees if not return to the pan and contin-ue to cook. If you don't have a probe the texture of the meat will have a slight bounce to it and it will look quite plump. Allow to rest for minimum 6 minutes before eating.