A break with tradition.
Veal fillets may spring to mind the Austrian classic, wiener schnitzel, but tonight they got the Cajun treatment.
Not only does the meat lend itself perfectly to the crispy spiced panko breadcrumbs, the zingy salsa and the creamy avocado and coriander sauce, flattening out the plump little breasts with a rolling pin is a great way to relieve any frustrations you may have.
For four fajitas
- 2 rosé veal — ours are from the mighty Heaves Farm and you can buy them online
- 3 handfuls panko breadcrumbs
- 2 tsp sea salt flakes
- 20g of my Cajun Blend, or:
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp ground ginger
- 1 tsp allspice
- 1/2 tsp fresh thyme leaves
- 1/2 tsp dried oregano
- 1/2 tsp dried chilli flakes (optional)
- 1 tsp ground black pepper
- Plain flour for dusting
- 2 eggs and a dash of milk, whisked in a large bowl
- 10 juicy tomatoes, medium to large sized, diced
- Half a small red onion, finely diced
- 2 shots rice vinegar
- 2 shots extra virgin olive oil
- 2 ripe avocados
- 3 heaped tablespoons natural yogurt
- A handful fresh coriander
- Juice of one juicy lime
- 3 spring onions, top and tailed and quartered
- Sea salt and black pepper
- Oil for frying – vegetable or sunflower
- 4 wraps
- Kitchen paper
- Place each fillet between a few sheets of cling film (on top and underneath) and hammer it out until it’s around 4 to 5mm thick – a firm hand is required, but too firm a hand will tear the flesh so be careful.
- Into a food processor place the avocado flesh, spring onions, yogurt, lime juice, coriander and a scrunch of salt, then blend until smooth. You may need to stop the blending part way through to push the edges back into the processor so the whole lot is blitzed and smooth. Decant into a bowl and set aside.
- Into another bowl place the diced tomatoes and their juice that may have escaped onto the chopping board, the red onion, a couple of scrunches of salt, grind of black pepper then the extra virgin olive oil and rice vinegar shots, combine with a spoon and set aside – not in the fridge, the flavours come out of this salsa best when it’s at room temperature.
- Into a large mixing bowl combine the panko and all the spices and 2 teaspoons of salt, mix through with a fork.
- Into another large bowl place the plain flour with a scrunch of salt and grind of pepper, run your fork through this in the same way.
- Pour around an inch of the frying oil into a deep bottomed saucepan and bring to temperature on a medium high heat for around 10 minutes, you’ll know the oil is hot enough when you drop a little panko in and it sizzles and fries.
- Take your flattened veal steaks and in turn dust them in the seasoned flour, followed by the egg and milk mix and finally into the Cajun seasoned panko.
- One at a time fry the breaded veal in the oil, turning once and cooking on each side for around 3 to 4 minutes – once golden brown they are done, remove them and drain on kitchen paper.
- Whilst they’re cooking heat a frying pan on the hob with no oil, and lightly toast the wraps in the pan until warm, then put them onto a plate ready for assembly.
- Take the veal from the kitchen paper and cut it into strips, you’ll get two fajitas out of each fillet.
- Spread a couple of heaped tablespoons of the green sauce over the centre of the base of the flatbreads almost in a line running up the centre, then top with half the crispy veal, followed by a few spoonfuls of the salsa. Wrap the base up first and then bring the sides in – for extra security (but don’t pierce yourself when you’re eating in eagerness) push a cocktail stick through the top to keep the whole thing together. Try to eat it and not imagine yourself on some kind of Man v Food challenge that involves you covered in food and licking your fingers.