Freddy Bird served up a tasty veal schnitzel with celeriac remoulade on Saturday Kitchen.

The ingredients for the remoulade are: ½ celeriac, thinly julienned, 1 lemon, juice only, 50g crème fraîche, 50g capers, chopped, 50g cornichons, chopped, 1 tsp chopped chives, 1 tbsp chopped tarragon, 1 tsp chopped chervil, 1 tsp chopped dill, salt and freshly ground black pepper.

For the mustard mayonnaise: 2 tsp Dijon mustard, 2 free-range egg yolks, 1–2 tbsp white wine vinegar, 400ml–500ml rapeseed oil and pinch salt.

For the schnitzel: 2 veal escalopes (150–200g), 3 free-range eggs, splash milk, 150g panko breadcrumbs, for coating, 100g plain flour, for coating and vegetable oil, for frying.

To serve: 2 tbsp vegetable oil, for frying, 2 free-range eggs, 75g unsalted butter, 1 tsp finely chopped fresh flatleaf parsley, 1 tbsp large capers, 4–6 salted anchovy fillets and 1 lemon, cut into 6 segments, to serve.

See more veal recipes in the book titled: Easy Veal Cookbook available from Amazon now.