A crumbed veal cutlet with spiced sweet potato mash
Method
- 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.
Ingredients
- 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.