Roasted herb crusted veal cutlets with baby carrots and parsnips
2
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.
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