PARMESAN VEAL SCHNITZEL WITH CREAMED POTATOES 8 veal escalopes 1 cup fresh breadcrumbs 1 cup finely grated Parmesan cheese 1/2 cup parsley 2 tablespoons finely chopped thyme 1 teaspoon sea salt Freshly ground black pepper 1/4 cup milk 2 eggs 1 cup all-purpose flour 1/2 cup olive oil TO SERVE Creamed potatoes (recipe follows) Lemon wedges Rocket (arugula) leaves

Place veal escalopes on a board and flatten with a mallet.

Place breadcrumbs, Parmesan cheese, parsley, thyme, salt and pepper in a bowl and mix well. Place milk and eggs in a bowl and beat lightly together. Place flour in a bowl.

Dip veal first in the flour, then egg wash and finally in breadcrumb mixture. Continue until all veal is coated.

Heat olive oil in a large nonstick frying pan over medium heat. Place veal in frying pan in a single layer, being careful not to crowd, and cook for 2 minutes until golden brown on one side. Turn veal and cook for a further 2 minutes. Remove from pan and keep warm until all the vel escalopes are cooked.

Serve with creamed potatoes, lemon wedges and rocket leaves.

Serves 4.

CREAMED POTATOES

800 g potatoes suitable for mashing (such as pontiacs)
1 cup cream
75 g butter
1 teaspoon sea salt

Place potatoes in boiling water and cook until tender. Remove from heat, drain and mash potatoes in saucepan. Place cream and butter in a small saucepan over medium heat until hot (don't allow to boil), and the butter has melted.

Beat cream mixture into potatoes with a wooden spoon until smooth. Season with salt to taste.

Bills - Breakfast, Lunch + Dinner, Bill Granger