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".
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
Hold bread crumbs in place when cooking.
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.
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.
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.
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