Veal Schnitzel with Zucchini & Potatoes

12 Ingredients

Number of servings

1/3 cup plain flour
750grams red-skinned potatoes, cut into 2cm cubes
1/2 cup continental parsley leaves
2 zucchini, sliced
5milliliter virgin olive oil spray
400grams can whole cherry tomatoes
4 cups salad (to serve)
20grams parmesan, finely grated
4 slice white sandwich bread, roughly chopped
1/2 cup buttermilk
4 veal schnitzel
1 pinch sea salt ground (to taste)

Method

Step 1 of 6

Preheat oven to 220°C.

Step 2 of 6

Line a large tray with baking paper. Spread potatoes onto tray and spray with olive oil. Sprinkle with sea salt flakes. Bake on top shelf of oven for 30 minutes or until crisp and golden.

Step 3 of 6

Meanwhile, process bread and parsley in a food processor until fine breadcrumbs form. Transfer to a shallow dish. Add parmesan and stir until well combined.

Step 4 of 6

Pour buttermilk into a shallow dish and place flour on a plate. Lightly coat schnitzels with flour. Dip into buttermilk then coat with breadcrumb mixture, pressing firmly.

Step 5 of 6

Heat a large non-stick frying pan over medium heat. Spray schnitzels with olive oil. Cook schnitzels, 2 at a time, for 3 minutes each side or until golden. Transfer to a large plate. Place in the oven to keep warm. Wipe pan clean and return to heat.

Step 6 of 6

Add zucchini to pan and cook for about 3 minutes on each side or until browned. Add cherry tomatoes, stir to combine and bring to the boil. Reduce heat and simmer for 3 minutes or until sauce thickens. Serve schnitzels with potatoes, zucchini mixture and salad.