Name: Veal schnitzel, potato smash and roasted tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 kilogram baby new potatoes, unpeeled; 20 gram butter; 1 tablespoon low-fat milk; 1 cup (70g) stale breadcrumbs; 1/3 cup (55g) cornflake crumbs; 2 tablespoon finely chopped fresh oregano; 2 teaspoon finely grated lemon rind; 4 x 100g veal schnitzels; 1 egg white, beaten lightly; cooking-oil spray; 250 gram baby vine-ripened truss tomatoes

Veal schnitzel, potato smash and roasted tomatoes

Quick, easy and delicious, these veal schnitzels are a guaranteed weeknight winner.

Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

1 kilogram baby new potatoes, unpeeled

20 gram butter

1 tablespoon low-fat milk

1 cup (70g) stale breadcrumbs

1/3 cup (55g) cornflake crumbs

2 tablespoon finely chopped fresh oregano

2 teaspoon finely grated lemon rind

4 x 100g veal schnitzels

1 egg white, beaten lightly

cooking-oil spray

250 gram baby vine-ripened truss tomatoes

Method

1.Preheat oven to 200°C (180°C fan-forced). Oil two oven trays.

2.Boil, steam or microwave potatoes until tender; drain. Mash about half the potatoes in medium bowl with butter and milk until smooth. Add remaining potatoes to bowl; crush roughly with fork. Cover to keep warm.

3.Combine crumbs, oregano and rind in medium bowl. Coat schnitzels, one at a time, in egg white then crumb mixture. Spray with cooking oil; place on trays with tomatoes. Cook, about 10 minutes or until schnitzels are cooked through. Serve schnitzels and tomatoes with smash.

Potato smash is a great way to do something different with potatoes; it’s easy to prepare and yummy to eat. Did you know? Cooking tomatoes with a little oil, especially olive oil, boosts lycopene absorption. Lycopene is a potent antioxidant that protects body cells from damage by free radicals.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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