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
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.