Crumbed Veal Cutlets

Ingredients:

Veal Cutlets:

• 4 veal ribeye cutlets
• 1 tub Chris’ Traditional Three Olive Dip
• 1 cup plain flour
• 2 eggs
• 50ml milk
• 200g Panko breadcrumbs
• Olive oil and butter to fry

Potato Mash:

• 400g Dutch cream potatoes
• 150g butter
• 200ml thickened cream
• 2 tsp sea salt

Method:

Veal Cutlets:

• Place the flour on a shallow baking tray and then lay the veal onto the flour
• Using a tablespoon, smear Chris’ Traditional Three Olive Dip onto the top of the veal cutlets
• In a small bowl, whisk the eggs and the milk until well combined and spread the breadcrumbs in a layer on a tray
• Gently coat the entire veal cutlets in flour, then dip in the egg wash, followed by a light tossing in the breadcrumbs
• Once complete, refrigerate the cutlets until ready to fry

Mashed Potatoes:

• Wash and peel the potatoes, then boil in a pot covered with water
• Once the potatoes are fork tender, drain into a colander
• In the saucepan used to boil the potatoes, melt the butter with the cream
• Add the boiled potatoes back to the pot and using a masher, break up the potatoes to your desired consistency

• Preheat oven to 180° C
• Heat oil and butter in a heavy fry pan, making sure there is about 2-3ml of the oil/butter combo covering the surface of the pan.
• Gently lay the cutlets one at a time into the pan and fry until golden, being careful not to overcrowd them
• Once the cutlets are golden, place them on a baking tray and cook in the oven for a further 5-10 minutes
• While the veal is finishing in the oven, check the mash to see if you need to gently heat it a little more in the pot
• Once the cutlets are done, spoon the mash onto plates and lay the cutlets on top, garnishing with parsley and a lemon cheek