Ingredients
- 3 tablespoon wholemeal flour (plain)
- 1 large egg (60 gram egg, lightly whisked)
- 60ml skim milk
- 90 grams breadcrumbs (multigrain)
- 200 grams veal (uncrumbed veal schnitzel, cut into 4 pieces and flattened out)
- Olive oil cooking spray
- 1 tablespoon cranberry sauce
- 1 tablespoon light cream (cooking cream)
- Fresh dill sprigs, to serve (optional)
- 20 grams rocket leaves (1 cup, to serve, or you could use baby spinach leaves)
- 2 lemons, whole (cut into wedges, to serve)
- FOR HERBED POTATOES
- 250 grams potatoes (chopped)
- 1 tablespoon chopped dill
- 1/2 lemon (zest, finely grated of 1/2 lemon)
- 1 teaspoon olive oil (extra virgin)
- Freshly ground black pepper, to season
How to Make
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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.
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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.
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Step 3: Transfer to a large plate and refvrigerate until required.
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Step 4: Preheat oven to 200C (fan-forced).
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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.
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Step 6: Add dill, lemon zest, oil and pepper to the potatoes and toss to combine.
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Step 7: Combine cranberry sauce and light cream in a small dish.
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Step 8: Serve schnitzel with the herbed potatoes, creamy sauce, rocket leaves, dill sprigs and lemon wedges.
We hope you enjoy this recipe!
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