Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 500grams carrots, sliced
- 350grams parsnips, peeled, sliced
- 40grams butter
- 1/2 cup full cream milk, warm
- 2tablespoons olive oil
- 8 veal schnitzels (see tip)
- 1 small red onion, finely chopped
- 1tablespoons plain flour
- 1/2 cup lemon juice
- 1/2 cup pure cream
- 1/4 cup baby capers, rinsed
- 2tablespoons flat-leaf parsley (to serve)
- 1 lemon, sliced (to serve)
Description
Impress family and friends with our crispy veal schnitzel served with a tangy lemon sauce and creamy carrot and parsnip mash.
Method
Step 1 of 4
Place carrot and parsnip in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat and simmer, partially covered, for 25 minutes or until soft. Drain. Return to saucepan and mash. Add 20g butter and milk. Mash until smooth. Season. Keep warm.
Step 2 of 4
Meanwhile, heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Add half the veal and cook for 2 minutes each side or until browned and cooked through.
Step 3 of 4
Transfer to a plate and cover to keep warm. Cook remaining veal. Reduce heat to medium.
Step 4 of 4
Melt remaining butter in pan. Add onion and cook 4 minutes or until tender. Sprinkle over flour and stir to combine. Slowly add juice and cream to pan, whisking until smooth and sauce comes to the boil. Add capers and season. Serve veal on a bed of mash with sauce. Garnish with parsley and lemon slices.
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