Sumac baked veal cutlets
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Veal cutlet or chop, raw
705 g, (Buy 4 x 185g)
Lemon juice
1 tbs
Olive oil
2 tsp
Multigrain breadcrumbs
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)
Instructions
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.
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