MORGAN HIPWORTH’S ULTIMATE VEAL SCHNITZEL

For the Pumpkin and Sweet Potato Puree:

1. In a medium pot, boil the pumpkin and sweet potato cubes until tender, about 15-20 minutes.
2. Drain and return to the pot. Add butter, salt, and pepper. Mash until smooth. For a creamier texture, stir in heavy cream. Adjust seasoning and keep warm.

For the Apple & Fennel Slaw:

1. In a large bowl, combine the shredded fennel, sliced apple, chopped parsley, grated Parmesan, kewpie mayonnaise, and lemon juice.
2. Toss until well mixed. Season with salt and pepper to taste. Set aside.

For the Veal Schnitzel:

1. Season the veal cutlets with salt and pepper. Dredge each cutlet in flour, shaking off the excess, then dip into beaten eggs, and finally coat with a mixture of panko crumbs and grated Parmesan.
2. In a large skillet, heat vegetable oil over medium-high heat. Fry the veal cutlets until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.

For the Sage Leaves:

1. In a small skillet, heat a shallow layer of vegetable oil over medium heat. Add the sage leaves and fry until crisp, about 20 seconds. Drain on paper towels.

1. Divide the pumpkin and sweet potato puree among four plates, spreading it as a base.
2. Place a veal schnitzel on top of each puree bed.
3. Generously top each schnitzel with apple & fennel slaw.
4. Garnish with fried sage leaves.
5. Serve immediately.