Olive Oil-Poached Veal With Lobster Schnitzel Recipe

Olive Oil-Poached Veal with Lobster Schnitzel Recipe
Todd English•

Schnitzel is making a comeback. I walk by the schnitzel truck in NYC all the time — it's always busy and I love schnitzel! I had the idea to try a lobster schnitzel in a Veal Oscar dish, which is traditionally veal and crab meat, but I thought the pan-fried lobster with smooth extra virgin olive oil from Chile would be extra-rich and delicious.

Olive Oil-Poached Veal With Lobster Schnitzel Recipe
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Prep Time
20
minutes
Cook Time
1.25
hours
Servings
4
Olive Oil-Poached Veal with Lobster Schnitzel Recipe
Total time: 1 hour, 35 minutes
Ingredients
  • 1 veal tenderloin
  • 1 quart Chilean extra virgin olive oil
  • 1 bunch fresh thyme
  • salt
  • pepper
  • 1 lobster tail
  • 1 cup panko breadcrumbs
  • 1 cup flour
  • 2 eggs
  • 1/2 cup extra virgin olive oil (preferably also Chilean)
  • 3 tablespoons white vinegar
  • 3 tablespoons white wine
  • 10 peppercorns
  • 2 tablespoons shallots
  • 1 tablespoon tarragon
  • 1 tablespoon tomato paste
  • 1 tablespoon water
  • 3 egg yolks
  • 1 cup unsalted butter
  • salt
  • pepper
Directions
  1. Season veal with salt and pepper and sear in a hot sauté pan in extra virgin olive oil. 
  2. Place seared veal, thyme and garlic into a casserole with the quart of olive oil pre-heated to 180 degrees and let slowly cook for about 45 minutes.
  3. After 45 minutes, check the temperature with a meat thermometer. For medium veal, the internal temperature should be 140 degrees.
  4. Cut lobster tail length-wise and place in between two sheets of plastic wrap.  With the mallet, gently pound the lobster tail to create a uniform thickness. 
  5. Remove the lobster tail from the plastic and lightly dust with flour, place the tail in beaten egg to coat and then cover with breadcrumbs.
  6. Heat olive oil in a sauté pan over medium high-heat and add the lobster tail. Fry the lobster tail until golden brown. Season with salt and pepper when done.
  7. In a saucepan, combine the vinegar, wine, peppercorns, shallots, tarragon, and tomato paste. Bring the liquid to a boil and reduce to 1 tablespoon.
  8. Add 1 tablespoon of tomato paste.
  9. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens.
  10. Season with salt and pepper. Strain the sauce through a chinois and set aside. 
 
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