Crumbed Veal Cutlets with Roasted Vegetable Salad

Name: Crumbed Veal Cutlets with Roasted Vegetable Salad
Ingredients: 600g baby beetroots, trimmed; 600g baby carrots, trimmed; ¼ cup olive oil; 2 cups fresh breadcrumbs; 2 garlic cloves, crushed; 2 tbsp lemon rind, finely grated; 2 tbsp fresh horseradish, finely grated, extra to serve (use prepared horseradish if fresh not available); 4 x 250g veal cutlets, trimmed; plain flour, for dusting; 2 eggs, lightly beaten; 2 tbsp lemon juice; 1 tsp caster sugar; ⅓ cup roasted almonds, chopped; 100g baby cavolo nero leaves; lemon, to serve

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Crumbed Veal Cutlets with Roasted vegetable Salad. Veal cutlets are a tasty and economical cut to enjoy any night of the week. A crumb coating ensures moisture

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Ingredients

600g baby beetroots, trimmed
600g baby carrots, trimmed
¼ cup olive oil
2 cups fresh breadcrumbs
2 garlic cloves, crushed
2 tbsp lemon rind, finely grated
2 tbsp fresh horseradish, finely grated, extra to serve (use prepared horseradish if fresh not available)
4 x 250g veal cutlets, trimmed
plain flour, for dusting
2 eggs, lightly beaten
2 tbsp lemon juice
1 tsp caster sugar
⅓ cup roasted almonds, chopped
100g baby cavolo nero leaves
lemon, to serve