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Parmesan-crumbed veal cutlets with sweet potato mash
Parmesan-crumbed veal cutlets with sweet potato mash
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Put a gourmet twist on a classic pub dish with crispy veal and creamy sweet potato mash.
Ingredients:
  • Lemon wedges, to serve
  • 250.00 ml fresh white breadcrumbs
  • 30g parmesan, grated
  • 4 (150g each) veal cutlets, trimmed
  • 62.50 ml plain flour
  • 2 eggs, lightly beaten
  • 800g orange sweet potato, peeled, cut into large chunks
  • 84.98 gm hot milk
  • 30g butter, chopped
  • Pinch ground nutmeg
  • Extra-light olive oil, for frying
  • Steamed broccolini, to serve
Instructions:
  • Mix breadcrumbs with Parmesan, salt, and pepper in a shallow dish.
  • Dust cutlets with flour. Dip in beaten egg, then cover with breadcrumbs, gently pressing on them with your fingertips.
  • Boil sweet potato until tender, then drain and return to the saucepan. Roughly mash them, then add milk, butter, nutmeg, salt, and pepper to the mix. Mash until smooth.
  • Heat oil in a large, non-stick frying pan over medium heat. Cook cutlets for 4 to 5 minutes on each side, or until desired doneness. Place on a paper towel-lined plate. Serve with sweet potato mash, steamed broccolini, and lemon wedges.

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