Gremolata veal cutlets with horseradish mash
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Who said meat-and-three-vegies had to be plain? Sweet baby carrots, creamy mash and garlicky parsley makes these veal cutlets worthy of a Michelin star
Ingredients
Potato(es)
600 g, cut into 2cm pieces
Skim milk
⅓ cup(s), (80ml)
Horseradish cream
1 tbs
Baby carrot
10 individual, (2 bunches), peeled
Olive oil
2 tsp
Brown sugar
2 tsp
Ground nutmeg
¼ tsp
Veal cutlet or chop, raw
4 medium, boneless, fat trimmed
Fresh lemon rind
2 tsp, finely grated
Garlic
1 clove(s), crushed
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Olive oil
2 tsp, extra virgin
Oil spray
1 x 3 second spray(s)
Instructions
1
Boil, steam or microwave potatoes until tender. Drain. Place in a large bowl with milk and horseradish and mash until smooth. Season with salt and freshly ground black pepper. Cover to keep warm.
2
Meanwhile, boil, steam or microwave carrots until tender. Drain and return to pan. Add oil, sugar and nutmeg and toss over high heat for 1–2 minutes or until carrots are caramelised. Season with salt and freshly ground black pepper. Cover to keep warm.
3
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook veal for 3–4 minutes each side or until cooked to your liking.
4
Meanwhile, place rind, garlic and parsley in a small bowl. Stir gremolata to combine. Drizzle veal with extra-virgin olive oil and sprinkle with gremolata. Serve with horseradish mash and carrots.
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