Veal Schnitzel Tacos

Veal Schnitzel Tacos, courtesy of Yehuda Sichel and Abe Fisher, as seen on Big Food Bucket Listg.
Veal Schnitzel Tacos, courtesy of Yehuda Sichel and Abe Fisher, as seen on Big Food Bucket Listg.
30 min
4 servings

Calling all taco lovers! These decadent veal schnitzel tacos are uniquely prepared with breaded veal shank, anchovy mayo, and garnished with crunchy fresh cabbage. What could be better?

Courtesy of Yehuda Sichel at Abe Fisher in Philadelphia, Pennsylvania.



Veal Shank

veal shanks
Kosher salt, to season
Freshly ground black pepper
tbsp canola oil, plus more for frying
yellow onion, chopped
medium carrots, peeled and chopped
celery ribs, chopped
cup dry white wine
cup tomato paste
tbsp smoked paprika
tbsp caraway
cups chicken stock
cup veal demi-glaze or veal stock reduction
cup all-purpose flour
cup breadcrumbs


cup all-purpose flour
tsp baking powder
tsp kosher salt
cup water
tbsp vegetable oil

Health Salad

head red cabbage, sliced thinly
green peppers, sliced thinly
long hot pepper, sliced thinly
Spanish onion, sliced thinly
cup cilantro
cup dill
cups white distilled vinegar
cups sugar
cup kosher salt

Anchovy Mayo

tbsp roasted garlic
salt-cured anchovies
tsp sugar
tbsp lemon juice, plus more to taste
cups mayonnaise
Kosher salt

Veal Schnitzel Tacos Assembly

Crispy veal shank, reserved
Tortillas, reserved
Health salad, reserved
Anchovy mayo, reserved
lemon, quartered
tbsp Espelette pepper


Step 1

Preheat the oven to 300°F (150ºC). Season the veal shanks liberally with salt and pepper.

Step 2

On a stove top, heat the oil in a Dutch oven or other ovenproof pot over medium-high heat.

Step 3

Sear the veal on both sides until nicely browned, remove from pot and reserve for later.

Step 4

Return pot to medium-heat and add the onion, carrots, and celery. Cook, stirring frequently, until the vegetables are soft and lightly caramelized, about 8 minutes. Add the wine, scraping the browned bits from the bottom of the pot until the liquid has completely evaporated. Add the tomato paste, stir for 2 minutes, then add 2 tablespoons (30 mL) of smoke paprika and caraway and stir to coat the vegetables. Add the chicken stock to mixture. Bring to a boil.

Step 5

Return the shanks to the pot, cover, and braise in the oven for 3 to 4 hours or until the veal is
tender and coming away from the bone.

Step 6

Remove the pot from the oven, uncover, and let the veal come to room temperature.

Step 7

When the shanks are cool enough to handle, remove from the liquid and shred the meat. Discard the bones.

Step 8

Strain the liquid in the Dutch oven through a fine-mesh sieve into a medium saucepan. Discard the solids.

Step 9

Place the saucepan over medium-high heat, bring to a simmer, and reduce the heat to medium-low. Simmer for about 20 minutes or until the liquid has reduced to the consistency of a thin syrup and will coat the back of a spoon. Remove from the heat and let cool to room temperature.

Step 10

Mix the shredded veal and reduced liquid in a rectangular baking dish. Cover the top with plastic wrap, weigh it down with another rectangular baking dish, and refrigerate overnight.

Step 11

The next day, remove the top baking dish and plastic wrap and cut the veal into roughly 3 x ½-inch rectangles. (They should be about ½ inch thick.)

Step 12

Put the breadcrumbs and flour in separate shallow bowls or plates. Beat the eggs in another shallow bowl. Dredge each veal rectangle in flour, dip in the egg, and then roll in the breadcrumbs to coat on all sides.

Step 13

In a Dutch oven or other heavy-bottomed pot, heat a few inches of canola oil to 350°F (180ºC). Fry the breaded veal rectangles for about 90 seconds, working in batches to avoid overcrowding the pot, until they are golden brown and the meat is warm in the middle. Remove to a plate and tent with foil. Set aside.

Step 14

Add all the ingredients to a stand mixer fitted with the dough hook attachment and mix until just combined. Let sit, covered, in the refrigerator for 30 minutes.

Step 15

After 30 minutes, remove dough from fridge, and form dough into golf ball-sized rounds. Using a floured rolling pin, roll each round into a disc 1/8-inch (0.5 cm) thick and 6 inches (15 cm) wide.

Step 16

Place each tortilla one-by-one in a hot pan over medium-high heat. Cook until it starts to bubble and watch that it does not burn, approximately about 5-10 seconds per side. Set aside to cool.

Step 17

Store the warm tortillas in a sealed container.

Step 18

Slice the red cabbage, green peppers, hot pepper and Spanish onion into thin strips. Chop the herbs and add all to a mixing bowl.

Step 19

Whisk together the vinegar, sugar and salt in a separate bowl. Pour over the vegetables and gently mix together. Set aside once done.

Step 20

Add the roasted garlic, anchovies, sugar and lemon juice to a food processor and pulse until smooth. Remove the mixture from the food processor then add to a mixing bowl and fold in mayonnaise. Whisk and season to taste with salt and lemon juice.

Step 21

Add a piece of crispy veal to a tortilla.

Step 22

Spoon the Health Salad on top, then drizzle with Anchovy Mayo.

Step 23

Dip the quartered lemon in the Espelette pepper and serve on the side.

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