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Ingredients

1 cup fresh white breadcrumbs
30g parmesan, grated
4 (150g each) veal cutlets, trimmed
1/4 cup plain flour
2 eggs, lightly beaten
800g orange sweet potato, peeled, cut into large chunks
1/3 cup hot milk
30g butter, chopped
Pinch ground nutmeg
Extra-light olive oil, for frying
Steamed broccolini, to serve
Lemon wedges, to serve

Method

Step 1 Combine breadcrumbs, parmesan and salt and pepper in a shallow dish.
Step 2 Coat cutlets in flour. Dip into egg, then coat in breadcrumb mixture, using your fingertips to press on crumbs.
Step 3 Cook sweet potato in a saucepan of boiling water for 10 minutes or until tender. Drain and return to saucepan. Mash roughly. Add milk, butter, nutmeg and salt and pepper. Mash until smooth.
Step 4 Meanwhile, heat enough oil to coat base of a large, non-stick frying pan over medium heat until hot. Cook cutlets for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate lined with paper towel. Serve cutlets with sweet potato mash, steamed broccolini and lemon wedges.

Parmesan crumbed veal cutlets with sweet potato mash

How to make Parmesan crumbed veal cutlets with sweet potato mash

Ingredients

Method