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Parmesan-crumbed veal cutlets with sweet potato mash

Ingredients

  • 1 cup fresh white breadcrumbs
  • 30g parmesan cheese, grated
  • 4 (150g each) veal cutlets, trimmed
  • 1/4 cup plain flour
  • 2 eggs, lightly beaten
  • 800g orange sweet potato, peeled, cut into large chunks
  • 1/3 cup hot milk
  • 30g butter, chopped
  • pinch ground nutmeg
  • extra-light olive oil, for frying
  • steamed broccolini and lemon wedges, to serve

Method

  • Step 1 - Combine breadcrumbs, parmesan and salt and pepper in a shallow dish.
  • Step 2 - Coat cutlets in flour. Dip into egg, then coat in breadcrumb mixture, using your fingertips to press on crumbs.
  • Step 3 - Cook sweet potato in a saucepan of boiling water for 10 minutes or until tender. Drain and return to saucepan. Mash roughly. Add milk, butter, nutmeg and salt and pepper. Mash until smooth.
  • Step 4 - Meanwhile, heat enough oil to coat base of a large, non-stick frying pan over medium heat until hot. Cook cutlets for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate lined with paper towel. Serve cutlets with sweet potato mash, steamed broccolini and lemon wedges.

Recipe Ingredient

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