1.To make rosemary potatoes, preheat the oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper. Using hands, combine potatoes, oil, garlic and rosemary until potatoes are evenly coated in oil. Season with salt and freshly ground black pepper. Bake for about 40 minutes or until browned and tender.
2.Using a rolling pin or meat tenderiser, lightly bash the veal to an even thickness.
3.Combine the breadcrumbs, parmesan, rind, parsley and garlic in a shallow bowl. Combine egg and 1 tablespoon of water in a shallow bowl. Add flour to another shallow bowl and season with salt and freshly ground black pepper.
4.Coat the veal in flour mixture, shake away excess. Dip into egg mixture then in breadcrumb mixture; press on lightly.
5.Heat oil in a large, non-stick frying pan. Cook cutlets over a medium heat for 4 minutes each side or until browned and cooked through. Drain on a wire rack.
6.Serve with lemon cheeks and rocket.
Uncooked veal cutlets suitable to freeze. Not suitable to microwave. Stale breadcrumbs are best made from 2-3 day-old bread; process until coarse crumbs form. Veal should be at room temperature before cooking. Remove from the fridge 1/2-1 hour before cooking. Try the flavoured breadcrumb mixture with chicken breast fillets, pork chops, boneless fish fillets, or for a vegetarian version, eggplant or zucchini.