• 3 large sweet potatoes, peeled & cut into chunks
• sea salt & freshly ground pepper
• 1 heaped cup plain flour
• ½ cup milk
• 2 eggs
• 2 cups packet or fresh breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp grated lemon rind
• 4 large Meat cutlets (or veal escalopes), well trimmed & battened out to an even thickness
• olive oil
• a good dollop of butter
• 2 tbsp julienned fresh ginger
• 1 small red chilli, seeded & julienned
• 2 tbsp chopped fresh coriander

Preheat oven to 200°C fan forced (220°C normal).

Cook the sweet potatoes in lightly salted, boiling water until tender. Drain well, add a little ground pepper and mash. Set aside.

While the potatoes are cooking, combine the flour and seasoning in a large bowl; whisk the milk and egg in another; and toss the breadcrumbs with the parsley and lemon zest in a third bowl.

Individually flour the veal cutlets, dip in the egg wash and then crumb.

Heat a decent amount of oil in a heavy-bottomed non-stick pan (that can go into the oven) and seal the veal on both sides.

Then cook in the oven for about 8-10 mins. Drain well on kitchen paper towels.

When the veal is ready, heat the butter with a little oil in a non-stick pan and fry the ginger and chilli until sizzling.

Then pour this over the mash, add the coriander and mix well. Taste for seasoning, cover and set aside.

Serve the cutlets with a good dollop of the sweet potato mash on the side.

by Pak101.com (few years ago!) / 1360 views