You’ll be jumping for joy from the first bite of this dish. Don’t worry if you don’t have any veal, either, chicken breast – halved horizontally and flattened – will work well too.

Ingredients

330 gm white asparagus, drained and roughly chopped

1 garlic clove, roughly chopped

¼ preserved lemon, flesh discarded rinsed, roughly chopped

1 tbsp fennel seeds, crushed

40 gm (½ cup) finely grated pecorino, plus extra grated to serve

8 veal schnitzels (150 gm each)

125 ml (½ cup) extra-virgin olive oil

2 bunches asparagus, shaved lengthways on a mandoline

120 gm baby rocket

Chopped chervil and lemon wedges, to serve

Method

1.Place white asparagus, garlic and preserved lemon in a small food processor and process until finely chopped. Add mayonnaise, season to taste and pulse until combined.

2.Combine fennel seeds and grated pecorino on a large tray; season to taste then press schnitzels into the mix to coat both sides.

3.Heat half the oil in a large non-stick frying pan over medium-high heat. Cook schnitzels, in batches, until golden and crisp (2 minutes each side). Drain on paper towel.

4.Combine shaved asparagus, rocket and remaining oil in a bowl. Season to taste and toss gently to combine.

5.Top schnitzels with chervil and serve with asparagus salad, mayonnaise and lemon wedges.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Steve Pearce

Ingredients

Method

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