Cashew-coated veal with sautéed potatoes
Serves:
4
Time to make:
30 mins
Total cost:
$35.44 / $8.86 per serve
(at time of publication)
(at time of publication)
Health information:
Dairy-free
High iron
Low sodium
High protein
Instructions
Instructions and steps:
Step 1 Boil potatoes until tender, then drain. Set aside.
Step 2 Combine cashews, parsley and breadcrumbs on a plate. Dip chops into egg, then coat in crumb mixture. Heat half the oil in a frying pan over medium heat. Cook veal for 4–5 minutes each side. Remove and stand covered for 5 minutes.
Step 3 Heat remaining oil and cook potatoes for 5 minutes, until golden. Serve potatoes with veal and green beans.
Variations
Replace veal with pork or lamb cutlets, and make it nut-free by replacing cashews with 1/3 cup extra breadcrumbs.
About this Recipe
First Published:
January 2010
Rating:
(3 votes)
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Full ingredient list:
- 4 potatoes, cut into 3cm pieces
- 1/3 cup unsalted cashews, finely chopped
- 1/3 cup finely chopped parsley
- 2/3 cup breadcrumbs
- 4 x 160g veal chops, trimmed
- 1 egg, lightly beaten
- 1 tablespoon light olive oil
- steamed green beans, to serve
Nutritional information (per serve)
Energy:
1810kJ
Calories:
433cal
Protein:
43g
Fat:
16g
- saturated:
3.6g
Carbohydrates:
26g
- sugars:
2g
Dietary Fibre:
4.7g
Sodium:
230mg
Calcium:
65mg
Iron:
4.5mg
Nutrition information is given per serve
*NS: not specified
4 Comments. Add yours
so simple and tasty
I reckon my husband is going to love this one - will try it out tonight!
My husband loved this one! And healthy too - thanks HFG!
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