"Enjoy a bite of batter served on a platter.”
Active cooking time: 1 hr 15 mins. Total cooking time: 2 hours. Serves 2
2 lbs red potatoes (900g), peeled and cut
2 tbsp olive oil (30mL)
1 tsp rosemary (1.5g)
1½ tsp garlic powder (4.5g)
salt and pepper, to taste
Preheat your oven to 425°F (218°C). Bring a pot of water to a boil and add the red potatoes. Cook for 8 minutes. In a bowl combine the olive oil, rosemary, and garlic powder.
Add the potatoes in the bowl and toss with the seasoned oil. Place the oiled potatoes on a baking sheet and sprinkle with salt and pepper to taste. Bake for 20 minutes, toss the potatoes around, and bake for another 15 minutes.
3⁄4 lb veal (340g), flattened to 1⁄4 inch (0.6cm) thick
salt and pepper, to taste
½ cup flour (60g)
¼ tsp garlic powder (1g)
2 eggs
¾ cup breadcrumb (70g)
peanut oil
Flatten and then season both sides of the veal with salt and pepper. Set three stations up to bread the veal.
On the first plate, combine flour and garlic powder. In a bowl, whisk 2 eggs. On another plate, place the breadcrumbs. Cover the veal in the flour mixture first. Next cover with the eggs. Finally, coat with the breadcrumbs.
To deep fry it, place a half inch of peanut oil in a frying pan and heat it up. Bring the oil to about 325°F (163°C). Carefully fry the veal for 2 minutes on each side. Serve with a slice of lemon.
Creator: pixelatedprovisions.com | pixelatedprovisions (FB, IG) | pixelatedvicka (Twitter)