Recipe below video.
Schnitzels for two:
500 grams of Calf inside rounds (flatbiff)
1/2 Sourdough bread
100-150 grams of Petit Pois (fine frozen peas)
2 tbs Pomegranate
Fresh mint leaves
2 tbs smoked paprika powder
1 tbs Sour Cream
100 grams of propper butter
Salt & pepper
The inside rounds of calf is a very delicate meat. Ask your butcher to slice fine cuts, and then flaten it even more when cooking. Use a stick of choice and smash the beef, making the maximum surface.
Put meat and crust aside, and prep salad and browned sour cream butter.
Make browned butter by melting butter on a medium plus heat.
First the butter will melt, then start to pop and be quite active in the casserole. Eventually it will settle, and a foam will form on top. Stir with a wooden spoon to release the caramelised milk proteins from the bottom of the casserole. They will surface, as shown on the picture above. At this point take the butter away from the heat.
Mix browned butter with sour cream and blend with a hand blender. Let this mix set in the freezer for 10 minutes.
Make a nice fruit salad to go with the meat. I'm using mango, pomegranate and mint leaves. Chop and mix with some fresh lemon juice.
Cook the peas in salted water and crush with a fork. You wanna see that it's peas, so don't go all the way making it puré.
Whisk up one egg and get the meat in. Make sure to coat every part of the meat cuts. Then cover in sourdough crust and fry it in a hot pan using olive oil. You wanna fry at 30 seconds on each side. Look for that golden colour on the crust.
Keep the cooked schnitzels in a pre heated oven at 70-80 degrees, whilst frying the other pieces.
Plate the dish with crushed peas, fruit salad, a scoop of browned sour cream butter and a wedge of lemon to squeeze. Enjoy with a nice Chianti from Tuscany or a fizzing soda.