adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Herb-crumbed veal cutlets with balsamic tomatoes
Herb-crumbed veal cutlets with balsamic tomatoes
0 Likes
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Delicious breaded veal cutlets paired with flavorful balsamic tomatoes.
Ingredients:
  • 70g (3/4 cup) dried (packaged) breadcrumbs
  • 125.00 ml chopped fresh continental parsley
  • 125.00 ml chopped fresh chives
  • 40g (1/4 cup) plain flour
  • 3 egg whites, lightly whisked
  • 6 veal cutlets, French trimmed
  • Olive oil spray
  • 3 x 250g punnets cherry tomatoes, halved
  • 2 tsp balsamic vinegar
Instructions:
  • On a large plate, mix breadcrumbs, parsley, and chives together. On a separate plate, season flour with salt and pepper. Place the egg in a bowl.
  • Dredge the veal in flour, shake off any excess. Dip in egg, then coat in the breadcrumb mixture, pressing gently. Transfer to a plate, cover, and refrigerate for 30 minutes to chill.
  • Preheat oven to 200C. Grease a large non-stick frying pan with olive oil spray and heat over medium heat. Cook veal in batches for 2-3 minutes each side until golden. Transfer to a large baking tray and repeat with remaining veal.
  • In a roasting pan, mix together the tomato and vinegar, then season with salt and pepper. Place the veal on the top shelf and the tomato on the middle shelf of the oven. Bake for 30 minutes until the veal reaches your desired doneness and the tomato is soft.
  • Garnish the veal with the balsamic tomatoes before serving.

Similar Recipes