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Photo of Sumac baked veal cutlets by WW

Sumac baked veal cutlets

Total Time
40 min
20 min
20 min
Sumac is a purple- red spice obtained from a berry that grows in a specific type of Phus tree. It has a tart, lemony flavour and goes perfectly with in the parsley crumb.


Veal cutlet or chop, raw

705 g, (Buy 4 x 185g)

Lemon juice

1 tbs

Olive oil

2 tsp

Breadcrumbs, multigrain

70 g, wholemeal (1 cup)

Fresh flat-leaf parsley

¼ cup(s), chopped

Ground sumac

1 tbs

Fresh lemon rind

2 tsp

Cherry tomatoes

500 g

Baby potatoes

400 g

Reduced fat oil spread

2 tsp

Fresh mint

¼ cup(s)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
  2. Lightly spray a non-stick frying pan with oil and heat over high heat. Cook veal for 30 seconds each side or until just sealed. Transfer to prepared tray.
  3. Combine juice, oil, breadcrumbs, parsley, sumac and rind in a bowl. Press breadcrumb mixture over veal. Arrange tomatoes on same tray. Bake veal and tomatoes for 12–15 minutes or until veal is cooked to your liking and tomatoes start to collapse.
  4. Meanwhile, boil, steam or microwave potatoes until tender. Drain. Add spread and mint and toss to coat. Serve mint potatoes with veal and roasted tomatoes.


SERVING SUGGESTION: Steamed broccolini, green beans or broccoli. TIP: You can use chives, parsley, chervil, oregano or tarragon instead of mint.