Veal escalope with olives, pine nuts and roast potatoes (Donna Hay main course)

Name: Veal escalope with olives, pine nuts and roast potatoes (Donna Hay main course)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Pine nuts; 8 black olives without stone; 1/2 bunch flat leaf parsley; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Sea salt; 7-10 Tbsp black pepper; 1 kg waxy potatoes; 2 stem(s) Rosemary; 2 stem(s) Sage; 6 TABLESPOONS Olive oil; 12 Veal cutlet (approx. 50 g each); 3-4 Tbsp Flour; 80 g Butter

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Pine nuts
8 black olives without stone
1/2 bunch flat leaf parsley
2 TABLESPOONS Lemon juice
7-10 Tbsp Sea salt
7-10 Tbsp black pepper
1 kg waxy potatoes
2 stem(s) Rosemary
2 stem(s) Sage
6 TABLESPOONS Olive oil
12 Veal cutlet (approx. 50 g each)
3-4 Tbsp Flour
80 g Butter

Directions

1
Roast the pine nuts in a pan without fat, take them out. Chop the olives. Wash parsley and shake dry. Pluck the leaves from the stalks and chop them. Mix pine nuts, olives, parsley, lemon juice, salt and pepper and put aside.
2
Peel and wash the potatoes, cut into cubes and dab dry. Wash rosemary and sage, shake dry. Strip rosemary needles from the stems and chop them. Heat the oil in a large pan.
3
Fry the potatoes for about 10 minutes while turning. After 5 minutes sprinkle with rosemary, sage and salt. In the meantime, wash the cutlets and dab them dry. Put the flour on a flat plate. Turn the schnitzel in it, tap off excess flour.
4
Heat butter in a large frying pan. Fry escalopes in it in portions on each side for 1-2 minutes, keep warm. Arrange cutlets on plates, sprinkle with pine nut mixture. Add roast potatoes.