Back to Recipe Menu

A crumbed veal cutlet with spiced sweet potato mash


  • Preheat oven to 200°C fan forced (220°C normal).
  • Cook the sweet potatoes in lightly salted, boiling water until tender. Drain well, add a little ground pepper and mash. Set aside.
  • While the potatoes are cooking, combine the flour and seasonings in a large bowl; whisk the milk and egg in another; and toss the breadcrumbs with the parsley and lemon zest in a third bowl.
  • Individually flour the veal cutlets, dip in the egg wash and then crumb.
  • Heat a decent amount of oil in a heavy-bottomed non-stick pan (that can go into the oven) and seal the veal on both sides. Then cook in the oven for about 8-10 mins. Drain well on kitchen paper towels.
  • When the veal is ready, heat the butter with a little oil in a non-stick pan and fry the ginger and chilli until sizzling. Then pour this over the mash, add the coriander and mix well. Taste for seasoning, cover and set aside.
  • Serve the cutlets with a good dollop of the sweet potato mash on the side.


  • 3 large sweet potatoes, peeled & cut into chunks
  • sea salt & freshly ground pepper
  • 1 heaped cup plain flour
  • ½ cup milk
  • 2 eggs
  • 2 cups packet or fresh breadcrumbs
  • 2 tbsp chopped fresh parsley
  • 1 tbsp grated lemon rind
  • 4 large veal cutlets (or veal escalopes), well trimmed & battened out to an even thickness
  • olive oil 
  • a good dollop of butter
  • 2 tbsp julienned fresh ginger
  • 1 small red chilli, seeded & julienned
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm