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Cornflake parmesan veal with creamy vegetable bake

Cornflake crumbs and fresh parmesan crumbd veal with easy vegetable bake.

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To make vegetable bake, preheat oven to approximately 200°C and lightly grease roasting tray with oil.
Peel and slice potatoes and arrange in tray; add mixed vegies.
Heat frying pan over medium heat; add crushed garlic and bacon and cook until crispy. Add mixture to potato bake. Pour thickened cream over the vegies, then season with salt and pepper and sprinkle with grated cheese. Cook for approximately 60 minutes or until potatoes are very soft.
To make Parmesan veal, place 3 trays on kitchen bench. In the first tray, place 3 cups of flour; in the section tray, crack 3 eggs and slightly scramble; in the third tray, put 3 cups cornflake crumbs, 1 handful parmesan cheese, a pinch of dry parsley and salt and pepper and combine.
Take a veal schnitzel and coat both sides with flour gently tap veal to remove excess. Then coat with egg then finally the cornflake mix. Repeat for following schnitzels. When pan is hot, place 2 schnitzels at a time and cook til golden brown.