Name: Low-fat veal schnitzel and wedges
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 4 veal schnitzels, pounded; 2 egg whites, lightly whisked; 2 cup wholemeal breadcrumbs; 4 medium potatoes, scrubbed; 1 tablespoon olive oil; lemon wedges, salad or steamed vegetables, to serve

Ingredients

4 veal schnitzels, pounded

2 egg whites, lightly whisked

2 cup wholemeal breadcrumbs

4 medium potatoes, scrubbed

1 tablespoon olive oil

lemon wedges, salad or steamed vegetables, to serve

Method

1.Preheat oven to hot, 200°C. Line two baking trays with baking paper. Spray lightly with oil.

2.Dip veal schnitzels into egg white. Season to taste; dip into breadcrumbs, pressing firmly so crumbs stick. Arrange on a plate; chill 15 minutes.

3.Meanwhile, cut potatoes into wedges and place in a bowl. Toss with oil; season to taste. Spread in a single layer on prepared tray; bake 30-35 minutes, shaking once.

4.When wedges have baked for 25 minutes, place prepared schnitzels onto remaining tray; spray with oil. Bake 8-10 minutes, or until golden and cooked to taste.

5.Serve schnitzels with potato wedges, lemon wedges and salad or steamed vegetables.

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