June 2025

Veal schnitzel with celery and anchovy salad

Name: Veal schnitzel with celery and anchovy salad
Ingredients: 200g plain flour; 2 eggs, lightly beaten; 200g panko breadcrumbs, or a mix of fresh breadcrumbs and panko; 4 x 150g veal escalopes; Vegetable oil, to fry; 8 Cantabrian anchovy fillets, or other very good quality anchovies, to serve; 20g Parmesan, finely grated, to serve; 2 lemons, halved, to serve; Handful of butterhead lettuce leaves; 4 celery sticks, thinly sliced on the diagonal; 2 tbsp capers, drained; 120g radishes, quartered or sliced; 1 lemon, juice; 1 egg, yolk only; 1½ tbsp Dijon mustard; 1 lemon, juice; 3 anchovy fillets; ½ garlic clove, peeled and finely grated; 1½ tbsp olive oil; 125ml vegetable oil; 20g Parmesan, finely grated

Thomas Straker, founder of acclaimed London restaurant Straker's, shares some of the delicious seasonal recipes included in his new cookbook Food You Want to Eat (Bloomsbury Publishing, £25). Perfect for the home cook, they use trusted techniques and quality ingredients with a chef's balance of flavours.

By Thomas Straker

6 June 2025