Veal Roast

  • Prep Time : 15 Minutes
  • Cooking Time : 2.5 Hours
Ingredients

1kg Three River Farms Veal Blade Roast

30ml olive oil

Sea salt & black pepper

1 onion, chopped

2 carrot, chopped

2 celery sticks, chopped

4 sprigs rosemary

1 head garlic, cut in half

250ml chicken stock

 

CARROTS

2 large bunches baby carrots, leafy tops

trimmed

1/2 tbsp olive oil

1/4 tsp cumin

 

SAUCE

1 cup plain, Greek yogurt

1 tbsp tahini

1 lemon, juiced

Sea salt

1/4 bunch coriander, chopped

 

DUKKAH

1 cup pistachios

1 cup almonds

1 tbsp coriander seeds

1 tbsp cumin seeds

1/2 tsp dried thyme

1/4 cup sesame seeds

1/4 tsp sea salt

 

Method

Preheat oven to 240°C. Place the bread in a food processor. Blitz until a crumb is formed.

Heat butter and oil in a frypan over medium-high heat. Add the breadcrumbs and smoked almonds and fry until a light golden colour. Drain on a paper towel and then spread onto a tray.

Working one at a time, dip the schnitzels into the egg and press into the almond mixture to coat. Allow to sit for 10 minutes before cooking. This will help the coating stick to the veal. Place on a lightly greased oven tray and cook in the oven, turning halfway, for 5 minutes.

Serve the schnitzels with salsa verde, lemon wedges and green vegetables.

Oh, so good

  • LIGHT & TENDER
  • TASTES GREAT
  • EASY TO COOK

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