Crumbed Rose Veal Cutlets with Roasted Salad

Preparation Time: 15 mins
Serves: 4
Cooking Time: 30 mins
Ready Time: 45 mins
Cooking Method: Barbecue
Difficulty: easy

Ingredients

600gm baby beetroots, trimmed
600gm baby carrots, trimmed
¼ cup olive oil
2 cups fresh breadcrumbs
2 garlic cloves, crushed
2 tbsp lemon rind, finely grated
2 tbsp fresh horseradish, finely grated, extra to serve (use prepared horseradish if fresh not available)
4 x 250gm veal cutlets, trimmed
Plain flour, for dusting
2 eggs, lightly beaten
2 Tbsp lemon juice
1 tsp caster sugar
⅓ cup roasted almonds, chopped
100gm baby cavolo nero leaves
Lemon, to serve

Method

Preheat the oven to 200°C.
Place beetroots and carrots on a large baking tray, drizzle with 1 tablespoon of oil and season with salt.
Roast for 30 minutes or until tender. Set aside to cool.

Place breadcrumbs, half the garlic, lemon rind and horseradish in a bowl, season with salt and freshly ground black pepper and mix to combine.
Dust veal in flour, dip into egg and press into breadcrumb mixture.
Heat 1 tablespoon of oil in a large frying pan over medium heat and cook the veal for 2-3 minutes each side.
Transfer the pan to the oven and cook for a further 10-12 minutes or until cooked through.

Combine remaining oil, garlic, lemon juice and sugar in a bowl.
Add almonds, cavolo nero, beetroots and carrots, toss to combine.

Serve with extra horseradish and the veal cutlets and lemon wedges.

Recipe supplied by MindFood