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