This is THE late summer dinner: tender, lemon-scented veal, breaded and fried to perfection, paired with slow cooked, in-their-prime tomatoes. All that AND potato salad, what else could you want!


Lemony Schnitzel with Confit Tomatoes and Dilly Potato Salad

Servings: 4
Prep Time: 30 minutes
Cook Time: 30 minutes


For veal schnitzel:
● 4 (5-ounce) veal cutlets, pounded to 1/4 inch thickness
● Kosher Salt and pepper
● 1/4 cup all-purpose
● 2 large eggs, well beaten
● Juice and zest from 1 large lemon
● 1 cup breadcrumbs
● Oil or lard, for frying
● 4 slices lemon, garnish
For tomato chutney:
● 2 tablespoons extra virgin olive oil
● 1 small onion, finely diced
● 1 serrano or jalapeno, deseeded & finely diced
● 2 garlic cloves, minced
● 1 tablespoon finely minced fresh ginger
● 1 lb cherry tomatoes, halved

● 2 tablespoons brown sugar
● 2 tablespoons apple cider vinegar
● 1/2 teaspoon turmeric
● 1 teaspoon dried oregano
● Salt & Black Pepper, to taste
For warm dilly potato salad:
● 2 pounds yellow potatoes, cut into 1 inch pieces
● 1 tablespoon apple cider vinegar
● 1/2 tablespoon sugar
● 1/2 teaspoon Kosher salt
● 1/4 teaspoon freshly ground black pepper
● 1/2 cup sour cream
● 1/2 cup roughly chopped fresh dill
● Flakey salt, for finishing


1. Prepare the veal schnitzel:
Season the veal cutlets with salt and pepper.
To bread the schnitzels, set up 3 shallow dishes: Mix the flour and 1/2 teaspoon
kosher salt in the first dish, the beaten eggs, lemon zest and juice in the
second dish, and the breadcrumbs in the third dish.
In a large skillet, heat at least 1/2-inch of oil to 350 F. This takes about 10 to 12
minutes and the oil will just start to shimmer.
Working one at a time, dredge cutlets first in flour until the surface is
completely dry.

Dip in egg mixture to evenly coat, allow the excess to drip off.
Then roll quickly in the bread crumbs until coated. Gently press the meat into
the crumbs.

Immediately place meat in the pan with the hot oil. Do not crowd the pan.
Cook the schnitzel in batches, if necessary. Fry the schnitzel for 2 to 3 minutes
on one side, until golden brown.
Turn them over once and fry an additional 2 to 3 minutes or until both sides
are golden brown and the meat registers an internal temperature of 145 F*.
Remove from the pan and allow the oil to drain off. Season with a pinch of
kosher salt and a squeeze of lemon. Serve with the tomato chutney, lemon
slices and warm dilly potato salad.

2. Prepare the tomato chutney:
Add the olive oil to a medium saucepan set over medium high heat. Saute the
onions until just starting to soften, about 2 to 3 minutes.
Add the diced chili, garlic and ginger and saute until fragrant and the edges
just start to brown, about 3 minutes.

Stir in the tomatoes and turn the heat down to medium.

Stir in the turmeric, oregano, 1/2 teaspoon kosher salt and freshly ground black

Cook until the tomatoes have popped and softened, about 10 minutes.
Remove from the heat and set aside until ready to serve.

3. Prepare potato salad:
Fill a large pot halfway with water. Season the water with a hefty pinch of salt.
Bring the water to a boil then add the potatoes carefully. Cook the potatoes
until just tender then drain them.
Add the potatoes to a large bowl. Stir in 1/2 teaspoon kosher salt, fresh ground
black pepper, sugar, and vinegar. Stir well to combine. Add the sour cream
then mix well. Finally add the dill then stir until just combined. Finish with flake
salt. Serve while warm.

4. Serve
Serve the warm schnitzel with tomato confit and warm potato salad on the