Crunchy veal cutlets with rosemary potatoes

Ingredients

• Rosemary potatoes
• 1 kilogram nicola or desiree potatoes, quartered
• 1/4 cup (60ml) olive oil
• 6 cloves garlic, skin on
• 1 tablespoon rosemary leaves
• Crunchy veal cutlets
• 4 veal cutlets
• 2 1/2 cup (180g) stale breadcrumbs
• 1/3 cup (25g) finely grated parmesan cheese
• 1 tablespoon finely grated lemon rind
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, crushed
• 1 egg, beaten lightly
• 1/4 cup (35g) plain flour
• olive or grape seed oil, for shallow-frying lemon cheeks and rocket, to serve