Veal Schnitzel With Herbed Potatoes
August 23, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- FOR HERBED POTATOES
- Serving Size: 1 (638.7 g)
- Calories 709.1
- Total Fat - 27.6 g
- Saturated Fat - 8 g
- Cholesterol - 204.2 mg
- Sodium - 671.7 mg
- Total Carbohydrate - 88.1 g
- Dietary Fiber - 13.4 g
- Sugars - 16 g
- Protein - 37.5 g
- Calcium - 268.9 mg
- Iron - 6.5 mg
- Vitamin C - 156.4 mg
- Thiamin - 0.6 mg
To make herbed potatoes, put potatoes in a small microwave-safe dish and add 60ml (1/4 cup) water and cover and cook on high/100 per cent for 5 to 6 minutes or until potatoes are tender and drain well and transfer to a bowl and set aside.
Meanwhile put flour on a plates and whisk egg and milk together in a shallow bowl and place the breadcrumbs on a plate and dip each piece of veal in flour, then coat in egg and then the breadcrumbs.
Transfer to a large plate and refvrigerate until required.
Preheat oven to 200C (fan-forced).
Line a baking tray with baking paper and place veal on tray and spray top with cooking spray and bake for 10 to 12 minutes or until the crumb is lightly golden.
Add dill, lemon zest, oil and pepper to the potatoes and toss to combine.
Combine cranberry sauce and light cream in a small dish.
Serve schnitzel with the herbed potatoes, creamy sauce, rocket leaves, dill sprigs and lemon wedges.
Tips & Variations
No special items needed.