Curtis Stone's lemon veal scaloppini with zucchini and roasted potatoes

Coles

Cooking time: Less than 60 minutes

Cuisine: Italian

Serves: 4

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Lemon veal scaloppini with zucchini and roasted potatoes

Ingredients

16 Baby potatoes, cut into wedges
2 tbsp Coles olive oil
2 sprigs fresh rosemary

1 tbsp Coles olive oil
2 shallots, thinly sliced
2 red capsicum, cut into 1cm sticks
2 large zucchini, ends trimmed, green part cut into 6cm sticks

4 Coles veal schnitzels
1 cup Coles plain flour for dusting
1 tbsp Coles olive oil
1 tbsp Coles butter
Juice of 1 lemon
1 lemon, thinly sliced
1 tbsp chopped parsley, divided

Preparation method

Preheat the oven to 225°C and place a baking tray into the oven to preheat.

Toss the potatoes with oil and rosemary and season with salt and pepper. Place potatoes onto the preheated tray and roast in the oven for 25-30 minutes or until golden brown and crispy.

Meanwhile, heat 1 tablespoon of oil in a large frying pan over medium heat. Add the shallots and capsicum and cook for 4 minutes, stirring often. Add the zucchini and cook a further 4 minutes or until just softened, season to taste with salt and pepper and keep warm.

Season the veal schnitzel with salt and pepper on both sides and dust with flour, shaking off any excess.

Heat 1 tablespoon of oil in a large frying pan over high heat. Once oil is very hot, add veal and cook for 2 minutes each side or until golden brown, then transfer to a plate to rest.

Return pan to low heat and add the butter. Let the butter brown and then add lemon juice and lemon slices while swirling the pan to incorporate.

Remove the pan from the heat and add the parsley. Season to taste with salt and pepper.

To serve, divide roasted potatoes evenly between 4 plates and spoon some of the zucchini mixture alongside.

Place a piece of veal onto each plate and garnish with the lemon slices,

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Curtis Stone's curried butternut pumpkin lentils with yoghurt

Curtis Stone's roasted cauliflower and broccoli pasta bake

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