Schnitzels with Tomato & Basil

Ingredients

300g Panko breadcrumbs

8 Veal fillets or Chicken Thighs*

3 eggs beaten

150g plain flour

1 tin crushed tomatoes

2 anchovy fillets

2 cloves garlic chopped

1/2 a red onion finely chopped

a handful of basil

250ml Grapeseed Oil

*if you prefer chicken - beat them out and add them to a brine for 2hrs of water + 2tbs sugar + 1tsp sugar

Method

Set up three large bowls each

One for the beaten eggs, one for the flour and one for the crumbs

Beat out meat with a rolling pin to even out the cooking

Add to the bowl of flour to coat, using a for pick it up and coat the fillet in egg

Transfer to the breadcrumbs, using your hands to help the crumb to stick to the egg

Repeat for all fillets

In a saucepan , fry off garlic and onion and anchovies on a low heat

Once onion is transparent and in the crushed tomatoes, bring them to the boil for a few minutes

Turn the heat right down and simmer - start frying the schnitzels

Heat up the oil in a fry pan, use a small off cut of the schnitzel to test - once its sizzling the oil is ready

Fry off all fillets and placing each of them onto a plate with paper towel

Once they are all done transfer to a serving platter and lightly salt

Coat them in tomato sauce and distribute the basil by tearing it up using your hands

Serve