Breaded Veal Cutlet with Roasted Vegetables
Breaded veal cutlets with roasted vegetables is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g small new potatoes (firm‑cooking)
- Salt
- 1 tsp cumin
- 2 bunches small carrots (with greens)
- 400 g small rutabagas
- 3 sprigs rosemary
- 2 Eggs
- 4 tbsp heavy cream
- pepper (ground)
- 4 veal cutlets (130–150 g each)
- 60 g flour
- 80 g breadcrumbs
- 30 g Butter
- 3 tbsp olive oil
Instructions
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1.
Wash the potatoes, halve them and cook in boiling salted water with cumin for about 15 minutes. Drain and set aside.
-
2.
Meanwhile peel the carrots leaving some greens attached. Peel and quarter the rutabagas. Blanch carrots and rutabagas in boiling salted water for about 4 minutes, then drain well. Wash rosemary, shake dry and strip leaves from stems.
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3.
Beat eggs with cream, season with salt and pepper. Dip each cutlet in egg, coat with flour, then bread with breadcrumbs. Heat butter in a pan and fry the cutlets over medium heat for 6–8 minutes total, turning once.
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4.
Heat olive oil in a non‑stick pan. Sauté carrots, potatoes and rutabagas, stirring occasionally, for about 5 minutes until lightly browned. Add rosemary, season with salt and pepper. Drain cutlets on paper towels and slice into strips. Arrange the sliced cutlets with vegetables and potatoes on plates and serve hot.
