Crumbed Veal Cutlets with Roasted Salad


Crumbed Veal Cutlets with Roasted Salad

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



  1. 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.
  2. 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.
  3. 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.
  4. 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.


Print Recipe

You may also like


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login