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Crumbed veal with Indian spices
Crumbed veal with Indian spices
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Quick and flavorful Indian-inspired meal.
Ingredients:
  • 4 (about 125g each) veal leg steaks
  • 20.00 ml coriander seeds
  • 20.00 ml yellow mustard seeds
  • 1 tsp dried garlic flakes
  • 5.00 gm sweet paprika
  • 150g (2 1/2 cups) fresh breadcrumbs
  • 40.00 ml plain flour
  • 2 eggs, lightly whisked
  • 60mls (1/4 cup) olive oil
  • Dressed picked watercress, to serve
  • Lemon wedges, to serve
Instructions:
  • Sandwich the veal steaks between sheets of non-stick baking paper and gently pound with a meat mallet or rolling pin to flatten them to about 1cm thickness.
  • Combine coriander seeds, mustard seeds, and garlic flakes in a mortar and pestle or small blender. Crush until fragrant. Mix in sesame seeds and paprika until incorporated. Transfer to a bowl and fold in breadcrumbs.
  • Prepare a station: put the flour in one bowl and the eggs in another. Dredge one veal steak in the flour, removing any excess. Dip it in the eggs, then coat generously with breadcrumbs. Transfer to a plate and repeat this process for the rest of the veal steaks.
  • In a large non-stick frying pan over medium heat, heat the oil until shimmering. Cook the veal pieces for 3-4 minutes on each side until they turn golden and are cooked through. Transfer the veal to a paper towel-lined plate and loosely cover with foil to keep warm. Repeat with the rest of the veal.
  • Slice the veal steaks into thirds and plate with the dressed watercress and lemon wedges for a stunning presentation.

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