Recipes
Advice

Cashew-coated veal with sautéed potatoes

 
Rating: 
4.666665
Average: 4.7 (3 votes)
Rating: 
4.666665
Average: 4.7 (3 votes)
Serves: 4
Time to make: 30 mins, prep 15 mins, cook 15 mins
Total cost: $35.44 / $8.86 per serve
(at time of publication)
Dairy freeHigh ironLow sodiumHigh protein
Full ingredients list: 
  • 4 potatoes, cut into 3cm pieces
  • 1/3 cup unsalted cashew nuts, 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)

Kilojoules: 
1,810kJ
Calories: 
433cal
Protein: 
43g
Total fat: 
16g
Saturated fat: 
3.6g
Carbohydrates: 
26g
Sugars: 
2g
Dietary fibre: 
4.7g
Sodium: 
230mg
Calcium: 
65mg
Iron: 
4.5mg

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

Recipe by: 
Liz Macri
First published: January 2010
Free recipe and advice emails
Sign up