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Veal schnitzel with chargrilled potato
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Create a quick and simple dinner with just 6 ingredients in no time.
Ingredients:
  • 80g unsalted butter, softened
  • 20.00 ml finely chopped fresh chives
  • 2 anchovy fillets, drained, finely chopped
  • 500g kipfler potatoes, scrubbed, halved lengthways
  • 27.30 gm olive oil
  • 100g veal schnitzel
  • 80g baby rocket, to serve
Instructions:
  • In a bowl, mix butter, chives, and anchovy, then season with pepper. Spoon the mixture onto the center of a 20cm x 30cm piece of baking paper. Shape it into a 9cm log, roll it up, and twist the ends to seal. Freeze the log.
  • Boil the potato until just tender, about 8-10 minutes. Drain and transfer to a bowl. Drizzle with 1 tablespoon of oil, season with salt and pepper, and toss to combine.
  • Preheat a barbecue plate or chargrill over medium-high heat. Cook the potato for 4 minutes on each side, or until nicely browned. Transfer to a plate.
  • Take the chilled butter mixture out of the freezer and slice it. Drizzle the schnitzels with the remaining oil, then season with pepper. Cook each side for about a minute or until they are nicely browned and cooked through. Place the schnitzels on plates, top them with the sliced butter, and serve with potato and rocket.

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