Veal Cutlets with Minted Peas
Preparation: 10 minutes
Oven: 20 minutes
Ingredients
-2 cups (140G) fresh breadcrumbs
-⅓ cup chopped parsley leaves
-1 clove garlic, crushed
-2 tablespoon finely grated lemon rind
-4 X 250G veal cutlets, trimmed
–plain (all-purpose) flour, for dusting
-2 eggs, lightly beaten
-2 tablespoons extra virgin olive oil
-1½ cups (180G) frozen peas, blanched
-¼ cup mint leaves
-¼ cup chervil leaves (French parsley)
-sea salt and cracked black pepper
–lemon wedges, to serve
Instructions
Preheat oven to 200°C (400°F). Place the breadcrumbs, parsley, garlic and lemon rind in a bowl and mix to combine. Dust the veal in flour, dip in the egg and press into the breadcrumb mixture.
Heat the oil in a non-stick ovenproof frying pan over medium heat and cook the veal for 2–3 minutes each side. Transfer pan to the oven and cook for a further 10–12 minutes or until cooked through.
Place the peas in a bowl and lightly crush with a fork. Add the mint, chervil, salt and pepper and stir to combine. Serve the veal with the peas and lemon. Serves 4.
