Sunday, 27 September 2009

Tender Fillet of Veal in Breadcrumbs with Herb Roast Potatoes and Red Cabbage Salad

Veal can of course be a very expensive meat to buy but it is so delicious if prepared correctly that the outlay is more than worth it every so often. This tender fillet of veal just melted in the mouth and went very well with the accompanying herb roast potatoes and red cabbage salad. This recipe is for two people.


2 fillets of veal
12 (approx.) baby new potatoes (unpeeled)
1/2 small red cabbage
1 tbsp chopped coriander (cilantro in USA)
2 tbsp white wine vinegar
2 eggs
5 to 6 tbsp fresh breadcrumbs
2 tbsp sunflower oil
1/2 tsp dried thyme
1/2 tsp dried sage
Salt and freshly ground black pepper


Put the potatoes in to a large pan of boiling, salted water to parboil for fifteen minutes and the oven on to preheat to 400F/200C/Gas Mark 6, a flat baking tray inside to also heat.

Chop/shred the red cabbage with a sharp knife and put it in a fairly large bowl. Add the coriander and white wine vinegar and season to taste with salt and freshly ground black pepper. Stir very well and cover until required.

Put one tablespoon of sunflower in to a large mixing bowl and add the herbs, seasoning with salt. Stir well. Once the potatoes have boiled for fifteen minutes, drain them well before adding them also to the bowl and swirling them around until they are evenly coated in the herb and oil mixture. Put them on to the baking tray and in to the heated oven for another fifteen minutes.

Break the eggs in to a shallow but wide dish and beat with a fork. Place the breadcrumbs on a large dinner plate and evenly spread them out. Add a tablespoon of sunflower oil to a large non-stick frying pan and bring up to a medium heat. Dip each fillet of veal in turn firstly in to the egg then pat both sides in the breadcrumbs and repeat before placing them carefully in to the warmed pan. Fry for ten minutes, turning them over carefully after five minutes, then turn off the frying pan and leave them to rest for the final few minutes of the potatoes' cooking time.

Plate up your meal and enjoy your dinner.

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