Schnitzel rolls with lacto-peno mayo slaw and pickled celery

Written By Alex Lashlie

These were made with left over schnitzels from the night before. You can make the schnittys fresh or use some other crispy, crumbed filling. While the schnitzels re-heated under the grill we made some whole egg mayo with lacto-peno added to it. We used this mayo to dress a cabbage and dill slaw.

 
 

For the mayo:

1 very fresh egg
200ml oil (I used 50/50 EVO and canola)
juice and rind of 1 lemon
2 tbsp lacto-peno
salt

  1. Crack the egg into a small jug.

  2. While using a bamix on full power slowly drip the oil into the egg. Very slowly add more oil as you blitz, making sure it is all mixed in before adding more. You may not need all the oil depending on the size and freshness of the egg. Blend til uniform and thick.

  3. Add the lacto-peno and lemon and blend for a moment longer.

  4. Season well.

 

For the slaw:

Quarter of a savoy cabbage
Fresh dill
Other soft herbs like mint or chevril

  1. Finely slice the cabbage and chop the herbs.

  2. Put in a big bowl and dress with a generous slug of the mayo

 

For the pickled celery:

3 spears of fresh celery
125ml apple cider vineger
125ml water
2tsp kosher salt
2tsp sugar
2 cloves garlic
1 bay leaf
1 tbsp black peppercorns
EVO

  1. Chop the celery into 1cm pieces and pop in a clean jar with the garlic, bay and peppercorns.

  2. Put vinegar, water, salt and sugar in a pot and bring to the boil gently to dissolve.

  3. Pour brine over celery allow to cool.

  4. Once cool, cover the top of the brine with olive oil and put a lid on the jar.

  5. Put the jar in the fridge. It will last in there for 6 months.

 
 

To assemble, spread some mayo on either side of a brioche roll. Heap some slaw on one side, place schnitzel on top and then sprinkle with some finely diced, pickled celery. Pour a bit more lacto-peno on top, close the roll and eat that baby over the sink.

 
Alex Lashlie