3 tbsp wholemeal plain flour
60 g egg, lightly whisked
60 ml (¼ cup) skim milk
90 g (1 cup) multigrain breadcrumbs
200 g uncrumbed veal schnitzel, cut into 4 pieces, flattened out
olive oil cooking spray
1 tbsp Ocean Spray jellied cranberry sauce
1 tbsp Philadelphia light cooking cream
fresh dill sprigs, to serve (optional)
20 g (1 cup) rocket leaves, to serve
2 lemon, cut into wedges, to serve
250 g Carisma potatoes, chopped
1 tbsp chopped dill
finely grated zest of ½ lemon
1 tsp extra virgin olive oil
Freshly ground black pepper, to season
- To make herbed potatoes, put potatoes in a small microwave-safe dish. Add 60ml (¼ cup) water. Cover and cook on high/100% for 5-6 minutes or until potatoes are tender. Drain well and transfer to a bowl. Set aside.
- Meanwhile, put flour on a plate. Whisk egg and milk together in a shallow bowl. Place breadcrumbs on a plate. Dip each piece of veal in flour, then coat in egg and breadcrumbs. Transfer to a large plate and refrigerate until required.
- Preheat oven to 200°C (fan-forced). Line a large baking tray with baking paper. Place veal on tray and spray top with cooking spray. Bake for 10-12 minutes or until the crumb is lightly golden.
- Add dill, lemon zest, oil and pepper to potatoes. Toss to combine. Combine cranberry sauce and light cream in a small dish. Serve schnitzel with the herbed potatoes, creamy sauce, rocket leaves and lemon cheeks.