May has arrived with a flurry of early produce. Yorkshire asparagus is at it’s finest and here at Bon Coeur HQ we are lucky to have some of the best right on our doorstep; Abine’s Farm at Dishforth, Sand Hutton Asparagus near York and of course the famous Spillman’s at Helperby. Early broad beans will make a welcome appearance in the middle of the month.
Jersey Royals will be going strong throughout May with national exports amounting to 1,500 tons per day... they really are among the finest potatoes in the world. Early imports of artichokes and a wide variety of aubergines are arriving from Italy, and wonderful Australian truffles are on their way. Added to this bounty, the UK waters are full of some of my favourite fish. Dover Sole is back with us and shellfish are in great condition. Lobster, Brown crab, Brown shrimps abound and the humble Herring are all in good supply.
Spring is the perfect time to enjoy asparagus and Jersey Royals, so here’s a lovely seasonal lunch or supper dish. A little glass of a lip-smacking white wine is what’s needed here so grab a bottle of Viu Manent Secret Sauvignon Blanc and enjoy!
Ingredients (serves 2)
2 chicken escalopes (rose veal also works a treat)
3 free range eggs
150g panko breadcrumbs, for coating
100g plain flour, for coating
Vegetable oil, for frying
1 tbsp capers
1 lemon
Generous pinch of flat leaf parsley, chopped
50g butter cut into small cubes
Method
Place your chicken between two sheets of parchment and beat evenly with a rolling pin until they are about 5 mm thick.Season well with salt and pepper and set aside
Whisk the eggs.
Dip each Schnitzel first in flour, then in the beaten egg, and finally in the breadcrumbs.
Shallow fry the schnitzels in vegetable oil on a medium-high heat for about one and a half minutes on each side, until crispy and golden.
Remove from the pan, drain on kitchen paper and allow to rest.
Drain the oil from the pan and put it back on to the heat. Add butter, then, when foaming and melted, throw in capers and parsley. Turn off the heat and add a generous squeeze of lemon juice and season with salt.
Plate up the schnitzels and spoon over the butter mixture. Serve with buttered Jersey Royals, Yorkshire asparagus and a good glass of Viu Manent Secret Sauvignon Blanc.
The Perfect Wine Match
Viu Manent Secret Sauvignon Blanc Gran Reserva, Colchagua, Chile 2020
This Sauvignon is vibrant and easy-drinking, with appealing tropical fruit and just a touch of mandarin orange. It has crisp acidity and fresh saline notes on the palate due to the vineyard’s proximity to the Pacific Ocean.
ON OFFER THROUGHOUT MAY - CLICK HERE TO SHOP
