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Photo of Roasted herb crusted veal cutlets with baby carrots and parsnips by WW

Roasted herb crusted veal cutlets with baby carrots and parsnips

6
Points®
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
Veal cutlets are a gourmet cut and are made even more spectacular with this herb crust. Quick and simple, served with steamed veggies, it’s a great family mid-week dinner that can be on the table in just 30 minutes.

Ingredients

Baby carrot

12 individual, halved lengthways

Parsnip

4 medium, thinly sliced lengthways

Dried breadcrumbs

½ cup(s), (60g) wholemeal

Reduced fat oil spread

1 tbs

Lemon juice

1 tbs

Capers, rinsed, drained

1 tbs, chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Veal cutlet or chop, raw

480 g, (Buy 4 x 150g) fat trimmed

Green string beans

200 g, steamed

Broccoli

200 g, steamed

Lemon(s)

1 medium, wedges

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C. Line a baking tray with baking paper. Place carrots and parsnips on prepared tray and lightly spray with oil. Bake for 10 minutes.
  2. Meanwhile, combine breadcrumbs, spread, lemon juice, capers and parsley in a small bowl.
  3. Place veal over prepared vegetables. Sprinkle with breadcrumb mixture and gently press onto veal. Bake for 15 minutes or until cooked and golden. Serve with steamed green beans and broccoli and lemon wedges.

Notes

VARIATION: Add 1 garlic clove (crushed) to breadcrumb mixture in Step 2.

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