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Photo of Gremolata veal cutlets with horseradish mash by WW

Gremolata veal cutlets with horseradish mash

Total Time
30 min
10 min
20 min
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



600 g, cut into 2cm pieces

Skim milk

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


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)


  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.


SERVING SUGGESTION: Steamed green beans and lemon wedges.TIP: You can use 500g veal escalopes (uncrumbed schnitzels) instead of veal cutlets. Reduce the cooking time to 1–2 minutes each side.