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Crumbed Veal Cutlets with Roasted Salad

Veal cutlets are a tasty and economical cut to enjoy any night of the week. A crumb coating ensures moisture is maintained during cooking.

Crumbed Veal Cutlets with Roasted Salad

Serves 4

600g baby beetroots, trimmed

600g baby carrots, trimmed

¼ cup olive oil

2 cups fresh breadcrumbs

2 garlic cloves, crushed

2 tbsp lemon rind, finely grated 

2 tbsp fresh horseradish, finely grated, extra to serve (use prepared horseradish if fresh not available)

4 x 250g veal cutlets, trimmed

plain flour, for dusting

2 eggs, lightly beaten 

2 tbsp lemon juice

1 tsp caster sugar

⅓ cup roasted almonds, chopped

100g baby cavolo nero leaves

lemon, to serve

Preheat the oven to 200°C. Place beetroots and carrots on a large baking tray, drizzle with 1 tablespoon of oil and season with salt. Roast for 30 minutes or until tender. Set aside to cool.

Place breadcrumbs, half the garlic, lemon rind and horseradish in a bowl, season with salt and freshly ground black pepper and mix to combine. Dust veal in flour, dip into egg and press into breadcrumb mixture.

Heat 1 tablespoon of oil in a large frying pan over medium heat and cook the veal for 2-3 minutes each side. Transfer the pan to the oven and cook for a further 10-12 minutes or until cooked through.

Combine remaining oil, garlic, lemon juice and sugar in a bowl. Add almonds, cavolo nero, beetroots and carrots, toss to combine. Serve with extra horseradish and the veal cutlets and lemon wedges.

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