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Recipe

Veal schnitzels with spiced vegetables

Jazz up your usual chicken schnitzels by using wonderfully tender veal. Serve your crumbed meat with a side of our spiced mixed vegetables for a quick and easy meal with lots of flavour.

  • 10 mins preparation
  • 12 mins cooking
  • Serves 4
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Ingredients

Veal schnitzels with spiced vegetables
  • 1/4 cup olive oil
  • 500 gram kumara, peeled, chopped, parboiled
  • 250 gram cauliflower florets
  • 2 clove garlic, finely chopped
  • 1 teaspoon coriander seeds
  • 1 teaspoon ground cumin
  • 30 gram butter
  • 4 crumbed beef schnitzels (see tip)
  • 50 gram baby spinach leaves
  • natural yoghurt, to serve
  • lemon wedges, to serve

Method

Veal schnitzels with spiced vegetables
  • 1
    In a large frying pan, heat 1 tbsp olive oil on high. Fry kumara and cauliflower 5-7 minutes, stirring often, until tender. Reduce heat to medium. Stir in garlic, coriander and cumin and cook 1-2 minutes, until fragrant. Season to taste. Cover and keep warm.
  • 2
    Meanwhile, in another large frying pan, heat remaining oil and butter together on medium. Fry schnitzels 3-4 minutes, each side, until golden and crisp. Drain on paper towel.
  • 3
    Remove vegetables from heat and stir spinach through. Serve schnitzels with vegetables topped with a drizzle of yoghurt and and lemon wedges.

Notes

Buying ready crumbed schnitzels can often be cheaper than making your own. If you prefer to make your own, flatten beef schnitzels (veal steaks or pork schnitzel or sliced chicken breast) between 2 sheets plastic wrap with a rolling pin. Then coat in plain seasoned flour, eggs and dried or fresh breadcrumbs.

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