Crumbed Veal Cutlets
Ingredients:
Veal Cutlets:
4 veal ribeye cutlets
1 tub Chris’ Traditional Three Olive Dip
1 cup plain flour
2 eggs
50ml milk
200g Panko breadcrumbs
Olive oil and butter to fry
Potato Mash:
400g Dutch cream potatoes
150g butter
200ml thickened cream
2 tsp sea salt
Method:
Veal Cutlets:
Place the flour on a shallow baking tray and then lay the veal onto the flour
Using a tablespoon, smear Chris’ Traditional Three Olive Dip onto the top of the veal cutlets
In a small bowl, whisk the eggs and the milk until well combined and spread the breadcrumbs in a layer on a tray
Gently coat the entire veal cutlets in flour, then dip in the egg wash, followed by a light tossing in the breadcrumbs
Once complete, refrigerate the cutlets until ready to fry
Mashed Potatoes:
Wash and peel the potatoes, then boil in a pot covered with water
Once the potatoes are fork tender, drain into a colander
In the saucepan used to boil the potatoes, melt the butter with the cream
Add the boiled potatoes back to the pot and using a masher, break up the potatoes to your desired consistency
Preheat oven to 180° C
Heat oil and butter in a heavy fry pan, making sure there is about 2-3ml of the oil/butter combo covering the surface of the pan.
Gently lay the cutlets one at a time into the pan and fry until golden, being careful not to overcrowd them
Once the cutlets are golden, place them on a baking tray and cook in the oven for a further 5-10 minutes
While the veal is finishing in the oven, check the mash to see if you need to gently heat it a little more in the pot
Once the cutlets are done, spoon the mash onto plates and lay the cutlets on top, garnishing with parsley and a lemon cheek