This is is Janelle Bloom's favourtie childhood dish from the new cookbook Hands Across the Kitchen - "Having a Hungarian background, this was a regular mid-week meal growing up. I still ask Mum to make it when I go home for dinner. These potatoes are amazing – the longer they are left in the pan the crispier they becom".


  • ½ cup plain flour

  • ½ cup self-raising flour

  • 2½ cups fresh white bread crumbs

  • 3 eggs

  • 8 large pieces veal steaks, halved crossways if desired

  • Olive oil, for cooking

  • 4 large sebago potatoes, peeled, cut into 3cm pieces

  • Pinch of salt


  • 1.

    Combine the flours together on one plate and bread crumbs on another. Lightly beat eggs in a shallow dish. Dip the veal, one at a time, into the flour, shaking off the excess. Coat in the egg, allowing excess to drain off, then coat both sides with bread crumbs, use fingertips to press the crumbs on (reserve any unused bread crumbs).Place onto a tray or plate in a single layer. Cover and refrigerate at least 30 minutes – this helps

  • 2.

    Hold bread crumbs in place when cooking.

  • 3.

    Meanwhile, place the potatoes in a saucepan of cold water. Add good pinch salt and bring to the boil over high heat. Reduce heat to medium and simmer until potatoes are just tender when tested with a skewer.

  • 4.

    Preheat oven 150°C fan forced. Cover the base of a large non-stick frying pan with oil and heat over medium heat. Cook the veal in batches for 2-3 minutes each side or until light golden. Place on a wire rack over a baking tray and keep warm in the oven while cooking remaining veal.

  • 5.

    Drain the potatoes and add to the hot frying pan (with oil and crisp bread crumbs left in the base), cook over high heat until well coated in the crumbs – adding reserved bread crumbs if desired. Serve with veal scallopine and a salad or steamed vegetables.

Nutritional information

Nutritional analysis per serving (74 servings)

  • Energy 439kj
  • Fat Total 23g
  • Saturated Fat 8g
  • Protein 47g
  • Carbohydrate 6g
  • Sugar 0g
  • Sodium 214mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is from Hands Across The Kitchen cookbook, which features childhood recipes from 51 of Australia's leading chefs. RRP $32.95. Available online HERE

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