My Market Kitchen's Crumbed Veal Cutlets With Radish Slaw
We're back for Channel 10's My Market Kitchen for a food and wine adventure with hosts Laura Sharrad and Mike Reid!
On this episode, we venture into the Eden Valley and McLaren Vale to explore what these regions have to offer. Mike shows us how to make simple crumbed veal cutlets with a super fresh coleslaw that pairs nicely with the punchy Grüner Veltliner Adam suggests. Lemon is the key component in this recipe, which matches the brightness and freshness of the wines.
While Mike creates this simple, personality driven recipe, Adam suggests a perfect wine pairing of Eden Hall Grüner Veltliner 2020 and Pertaringa Two Gentlemen's Grenache 2020.
You can tune in at 3:30pm weekdays on Channel 10 - start cooking!
4 Veal Cutlets
2 Eggs, beaten
75g Butter, unsalted
1 Tbsp olive oil
½ White Cabbage, thinly sliced
10 breakfast radishes, thinly sliced
100ml Olive oil
1. Panne your cutlets, flour, egg wash and breadcrumbs in that order ensuring you season each part . Once all coated nicely place to one side and prepare the slaw
2. Slice all your slaw ingredients as thinly as possible, it makes such a difference to the finely eating of the dish so take your time and get it right. Combine all and dress with olive oil and set aside whilst you cook your cutlets
3. Over a medium heat seal of your cutlets in the butter and oil. Once golden on both sides pop them in a pre heated oven at 180 degrees until pink in the middle