1.Preheat oven to 240°C/220°C fan-forced.
2.Cut each steak in half. Toss veal in flour; shake away excess flour. Coat veal in combined egg white and milk, then in combined crumbs, rind and parsley.
3.Place veal, in single layer, on oiled oven tray; spray lightly with cooking-oil spray. Bake veal, uncovered, about 5 minutes or until cooked through. Stand veal 5 minutes then slice thickly.
4.Meanwhile, boil, steam or microwave potatoes until soft; drain. Mash potatoes with buttermilk in medium bowl; cover to keep warm.
5.Place stock in medium saucepan; bring to the boil. Add peas; cook, uncovered, until stock reduces by half. Blend or process until pea mixture is almost pureed.
6.Gently swirl pea mixture into potato mash to give marbled effect. Divide potato and pea mash among plates; top with veal. Serve with lemon.
Veal can be crumbed several hours ahead; store, covered, in the refrigerator. serving suggestion Serve veal with a contrasting coloured vegetable such as boiled or steamed carrots, corn on the cob, or oven-roasted tomatoes.Note