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Cook Like a Pro: Andy Harmer’s Veal Cutlet

Apr 14, 2020  ·  2 min read

Over the next few months we’ll be sharing some of our favourite QT recipes you can re-create at home.

Executive Chef Andy Harmer will be bringing us hearty dishes from Pascale Bar & Grill, our Pastry Chef Jillian McInnes delivering on sweet treats from The Cake Shop and our expert bartenders will be serving up crafty cocktails from The Rooftop at QT menu.

First up, Andy Harmer’s Veal Cutlet with a few home friendly tweaks.

Here’s what you’ll need:

  • 200g Breaded bone in veal cutlet (or you can use chicken schnitzel)
  • 1x bunch picked flat leaf parley
  • 1x sliced shallot
  • 100ml red wine vinegar
  • pinch of sugar
  • 10g capers
  • 100ml Olive oil
  • Celeriac, apple & mustard slaw
  • Kewpie mayo
  • Finely grated Pecorino
  • Red wine sauce/packet gravy
  • Bone marrow (optional, you can stick with gravy)
  • Butter

Recipe preparation: 

Start by grating the celeriac and apple, then mix a teaspoon of Dijon mustard and a tablespoon of Mayonnaise to create your sauce.

Grab yourself a pot and bring your vinegar and a pinch of sugar to boil. Pour over your sliced shallots and then leave it to cool.

Next up, fry your capers in a bit of oil until crispy and put them aside.

Gently warm your sauce, and if you manage to find a few pieces of bone marrow from your local supermarket or deli, add them in and leave to dissolve.

Take a frying pan, bring it to a medium heat and add some oil. Add your cutlet (or chicken) and cook for around 3 minutes. Once brown, turn it over and repeat on the other side until golden. Once golden, add a knob of butter (yum).

Spoon the foaming butter over the cutlet, season to your liking and leave it to rest on a chopping board.

Whilst the cutlet is resting, place your parsley, capers, pickled shallots and a drizzle of olive oil into a bowl, then season with salt and pepper.

Plating up:

Once rested, slice your cutlet into 7 strips, pop it onto your plate and place the apple and celeriac slaw next to the cutlet. Place your salad on top of the cutlet then finely grate a generous amount of Pecorino cheese over the top.

Serve with bone marrow sauce or gravy and enjoy!

Don’t forget to snap a picture of your creation and tag us at @QTMelbourne.

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