Veal Cutlets With Potato Pea Mash - cooking recipe

Ingredients

1 None egg white, lightly beaten
2 tbsp milk
1 cup corn flakes, crumbled
1 tsp finely grated lemon peel
2 tbsp finely chopped fresh flat-leaf parsley
1 lb veal cutlets (about 3 oz each)
1/3 cup flour
4 medium potatoes, quartered
1/4 cup buttermilk
3/4 cup chicken stock
2 cups frozen peas
1 None lemon, cut into 8 wedges, to serve

Preparation

Preheat the oven to 450\u00b0F.
Combined the egg white and milk in a shallow bowl. Combine the crumbs, lemon peel and parsley in a separate bowl. Toss the veal in flour and shake away the excess flour. Coat the veal in the egg mixture, then in the crumbs. Place the veal, in single layer, on an oiled baking pan. Spray lightly with no stick cooking spray.
Bake, uncovered, for about 5 mins or until cooked through. Let stand for 5 mins then cut into thick strips.
Meanwhile, boil, steam or microwave the potatoes until soft. Drain. Mash the potatoes with buttermilk in a medium bowl and cover to keep warm.
Place the stock in a medium saucepan and bring to a boil. Add the peas and cook, uncovered, until the stock reduces by half. Blend or process until the pea mixture is almost pureed.
Gently swirl the pea mixture into the potato mash to give a marbled effect. Divide the potato and pea mash among the plates and top with veal. Serve with lemon wedges.