This meal is also good with medallions of beef fillet, but beef schnitzels are well priced and work well if cooked with care. Alternatively, try the potato with fish, such as seared tuna, pan-fried salmon trout or grilled sole.
- 20 ounces free-range beef cutlets
- 2 tablespoons Worcestershire sauce
- 2 teaspoon Dijon mustard
- 1 tablespoon olive oil
- freshly ground black pepper
- For the potato salad:
- 1 1/2 pounds baby potatoes, scrubbed and halved
- 1 pinch salt
- 1/2 cup chopped Italian parsley
- 3 4 spring onions, chopped
- 1 2 cloves garlic, crushed
- 4 anchovy filets, chopped
- 1 tablespoons capers, rinsed and chopped
- 4 tablespoons olive oil
- 1 tablespoon lemon juice
- caper berries, for garnishing, optional
- Pound the cutlets between sheets of baking paper. Mix the Worcestershire sauce with the mustard, olive oil and a twist or two of black pepper, and mix with the beef. Leave to marinate while making the potato salad. When the salad is complete, quickly sear the beef over a high heat, until browned, but still rare and moist. Wrap in tinfoil or baking paper and leave for 5 to 10 minutes. Serve moistened with the accumulated juices, with the potato salad.
- To make the potato salad: Place the potato halves in a medium-sized saucepan. Cover with boiling water, add a pinch of salt and cook, fairly rapidly, for 20 minutes, or until absolutely tender. Drain and return to the stove to evaporate any remaining moisture. To make the dressing, mix together the remaining ingredients. Mix the warm potato with the dressing then check seasoning and garnish with caper berries, if using.