Celebrity Chef Mark McEwan delivers another epic Bymark meal experience to Chefdrop. Recreate his best-selling Veal Schnitzel with Pomme Purée in your own kitchen, without the hard work! Two pieces of golden and crispy fried Veal Schnitzel are paired with a bright and peppery arugula salad with caper berries and semi-cured tomatoes tossed in a parmesan chili vinaigrette. Served with a silky and buttery pomme purée, this generous meal kit for two is perfect for no-fuss weeknight dinners or elevating a comfort classic.

• 2 x 6oz pcs Breaded Veal
• 500g Pomme Purée
• 2 ½ cups Baby Arugula
• 4pcs Caper Berries
• 14pcs Semi-Cured Tomatoes
• 10pcs Preserved Lemon Threads
• 2oz Grated Parmesan Cheese
• 100g Clarified Butter
• 4 fl oz Parmesan Chili Vinaigrette
• 1pc Lemon

Allergens: Dairy, Veal/Beef, Chili, Gluten, Eggs

Make sure you’ve got a Cutting Board, a Knife, Tongs, Scissors, a Large Non-Stick Frying Pan, a Pot, a Baking Tray, and Paper Towel. It’s also ideal to have a few staples on hand like a Neutral Cooking Oil Such as Canola or Vegetable and Kosher Salt. Now, let’s get cooking!

Fill a medium pot with water and bring to a boil.

Once at a rolling boil, turn down to medium heat and place the bag of Pomme Purée in the water. Let simmer in the water for 15-20 minutes.

Chef’s Tip: If you prefer a mashed potato-like consistency, empty the Pomme Purée into a pot and warm over low heat, stirring frequently to avoid burning the potatoes. Add a splash of cream or milk and incorporate into the potatoes until your desired consistency is reached.

Set up a station with a cutting board and a knife.

Using a knife, cut the Caper Berries in half diagonally and set aside.

Using the same cutting board, cut the Lemon in wedges and set aside.

Preheat a large frying pan on medium high heat. Note: The frying pan should be large enough to fit both pieces of Breaded Veal.

Using a pair of scissors, cut open the bag containing the Breaded Veal. Remove the Veal from the bag. Lay both pieces flat on a baking tray.

Once the pan is preheated, add 100mL of cooking oil to the pan, allowing the oil to heat up for 30 – 60 seconds, then add in the Butter.

Using a pair of tongs, immediately place the Breaded Veal into the hot butter and oil.

Chef’s Tip: When pan frying, always place your proteins into the hot oil facing away from you. NEVER place any foods into hot oil towards your body/hands to avoid oil splashes or burns.

Fry the Breaded Veal gently for approximately 2 minutes. You may want to swish them around slightly to make sure they are not sticking to the pan. Turn them over once and fry for an additional 2 to 3 minutes until both sides are golden brown.

If you have a meat thermometer, once your Veal reaches an internal temperature of 145°F or more, it is ready.

Remove Veal from the pan, allowing as much oil to drain off and place on the baking tray lined with paper towel to absorb any excess oil. Immediately season the Fried Veal with desired amount of kosher salt on both sides and set aside.

In a mixing bowl, add Arugula and halved pieces of Caper Berries with Parmesan Chili Vinaigrette. Using a pair of clean tongs, gently toss the salad until properly mixed.

Carefully remove the Pomme Purée from the pot using a pair of tongs and portion onto 2 serving plates, making sure to only spread the Pomme Purée down one half of the plate.

Transfer the Fried Veal Schnitzel onto the empty side of the serving plate.

Place the dressed Arugula Salad on top of the Fried Veal Schnitzels, garnish with 7 Semi-Dried Tomatoes per Schnitzel and 5 pieces of Preserved Lemon Threads.

Sprinkle your desired amount of Parmesan Cheese on top of the assembled Schnitzel to finish and enjoy with a wedge of Lemon on the side.

That’s it! Enjoy!