Sunday dinner ...

image via my instagram

This is what I'm trialing for tonight's dinner from 

Donna Hay's 10th birthday collectors edition magazine

crumbed veal cutlets with minted peas

Ingredients: 

2 cups (140g) fresh breadcrumbs

1/3 cup chopped flat-leaf parsley leaves

1 clove garlic, crushed

2 tablespoons finely grated lemon rind

4 x 250g veal cutlets, trimmed

Plain (all-purpose) flour, for dusting

2 eggs, lightly beaten

2 tablespoons olive oil

1 1/2 cups (180g) frozen peas, blanched

1/4 cup mint leaves

1/4 cup chervil leaves

Sea salt and black pepper

Lemon wedges, to serve

Method:
1. Preheat oven to 200C (400F). Place the breadcrumbs, parsley, garlic and lemon rind in a bowl and mix to combine. Dust the veal in flour, dip in the egg and press into the breadcrumb mixture.

2. Heat the oil in a non-stick ovenproof frying pan over medium heat and cook the veal for 2-3 minutes each side. Transfer pan to the oven and cook for a further 10-12 minutes or until cooked through.

3. Place the peas in a bowl and lightly crush with a fork. Add the mint, chervil, salt and pepper and stir to combine. Serve the veal with the peas and lemon. Serves 4.

I'll let you know what it's like!

Hope you're having a great Sunday

xx

DON'T FORGET TO CHECK BACK TOMORROW FOR THE 'MY SIDE OF THE BED' FEATURE!