Veal Schnitzel With Herbed Potatoes

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2
Servings

15m
Prep Time

35m
Cook Time

50m
Ready In

Recipe: #30187

August 23, 2018

Categories: Dinner, Lunch, Main Dish, Beef, Fruit, Lemon, Vegetables, Potatoes, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Microwave, Oven Bake, Refrigerator, Stove Top more

recipe by:
ImPat

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recipe by:
ImPat

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 2 servings

Metric US

Step 1

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.

Step 2

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.

Step 3

Transfer to a large plate and refvrigerate until required.

Step 4

Preheat oven to 200C (fan-forced).

Step 5

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.

Step 6

Add dill, lemon zest, oil and pepper to the potatoes and toss to combine.

Step 7

Combine cranberry sauce and light cream in a small dish.

Step 8

Serve schnitzel with the herbed potatoes, creamy sauce, rocket leaves, dill sprigs and lemon wedges.

Tips & Variations

No special items needed.

Tags : Dinner Lunch Main Dish

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