Chef of eight years and Granville resident Veeru Singh has just began serving up hearty but delicious meals at Majors Bay Road’s new family favourite, The Schnitzel Kitchen. He gives us the run down on serving up the perfect schnitty.
What has been your most exciting experience as a chef so far?
Helping Frank open this new Schnitzel Kitchen, reinventing something old and well-loved with a twist.
One of my greatest curiosities in life is how restaurants make the chicken schnitzel’s so big. How do you do it?
Simple! Its just fresh chicken breast sliced and then tenderised.
How do you ensure the crumbing is crispy?
Quality freshness is the secret. Eggwash, flour, good quality bread crumbs (I use Panko Bread Crumbs) give it that extra crunch. Yummy!
Where do you find the best meats in the Inner West?
Moree Meats at North Strathfield.
What is your favourite thing about working on the Majors Bay road strip?
I guess the variety of cuisine the strip has to offer – from traditional Italian , Thai, Lebanese, Japanese, gelato, tapas – it’s quite amazing!
What is your favourite meal to make at home?
I love my French cuisine.
The Schnitzel Restaurant has quite an extensive list of cocktails, which is your favourite to sip on after a busy night at work?
Long Island Iced Tea.
The Schnitzel Kitchen: 82 Majors Bay Rd, Concord. Ph: 8765 0454
Veal chops with roasted red grapes
1 pound seedless red grapes
3 tablespoons sherry vinegar
2 1/2 tablespoons unsalted butter, softened
1/2 teaspoon sugar
Salt and freshly ground pepper
Four veal rib chops
Preheat the oven to 180 degrees celsius. On a sturdy rimmed baking sheet toss the grapes with the vinegar, 1 1/2 tablespoons of the butter and the sugar; season with salt and pepper. Roast for about 10 minutes, shaking the baking sheet halfway through, until the grapes are hot and the pan is sizzling.
Rub the veal chops with the remaining 1 tablespoon of butter and season with salt and pepper.
Push the grapes to one side of the baking sheet. Add the veal chops and roast for about 5 minutes, or until sizzling underneath. Turn the chops and roast for 5 minutes longer for medium-rare meat.
Transfer the veal chops to a platter, scrape the grapes and juices on top and serve.