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Photo of Sage and lemon veal with roast potatoes by WW

Sage and lemon veal with roast potatoes

Total Time
45 min
10 min
35 min
Sophistication meets simple in this Italian-inspired meal of tender veal and parmesan-topped potatoes. It could easily double as a dinner-party dish.


Baby potatoes

8 individual

Grated parmesan cheese

2 tbs

Veal leg steak, raw

500 g, fat trimmed (buy 550g)

Olive oil

1 tbs

Lemon juice

¼ cup(s)

Fresh sage

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a baking tray with oil. Place potatoes on a board, cut-side-down, and cut 4 deep parallel cuts into each piece (do not cut all the way through). Place potatoes on prepared tray and lightly spray with oil. Bake for 25–30 minutes or until crisp and tender. Sprinkle with parmesan and bake 5 minutes or until cheese is golden.
  2. Meanwhile, pound veal between 2 sheets of plastic wrap until 5mm thick (see tip). Heat oil in a large non-stick frying pan over high heat. Cook veal, in batches, for 1–2 minutes each side or until cooked to your liking. Transfer to a plate and cover to keep warm.
  3. Add sage to pan and cook, stirring, for 30 seconds. Add juice and stir, scraping the bottom of the pan, for 1 minute. Place veal on serving plates and drizzle with pan juices. Serve with potatoes.


SERVING SUGGESTION: Steamed baby carrots and baby Brussels sprouts. TIP: Make a few small cuts in the sides of each steak to stop them from curling up during cooking.