Spiced veal cutlets with warm potato salad

Recipes / Salads

These spicy veal cutlets with potato salad are a warming and hearty winters meal.

Recipe «Spiced veal cutlets with warm potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1.2kg desiree potatoes, halved, 3 cloves garlic, crushed, 1 tbsp cumin seeds, plus 3 tsp extra, 8 veal cutlets, 1/3 cup olive oil , 1 red capsicum, seeded, coarsely chopped, 2 tsp black mustard seeds, 100ml red wine vinegar , 1 tbsp caster sugar, 1 Spanish onion, halved, thinly sliced, 3 stalks celery, finely chopped.

Ingredients:

  • 1.2kg desiree potatoes, halved 
  • 3 cloves garlic, crushed 
  • 1 tbsp cumin seeds, plus 3 tsp extra 
  • 8 veal cutlets 
  • 1/3 cup olive oil 
  • 1 red capsicum, seeded, coarsely chopped 
  • 2 tsp black mustard seeds 
  • 100ml red wine vinegar 
  • 1 tbsp caster sugar 
  • 1 Spanish onion, halved, thinly sliced 
  • 3 stalks celery, finely chopped 

Instructions

  1. Place potatoes in a large saucepan and cover with water. Bring to the boil over medium heat and cook for 15 minutes or until just tender. Drain, cool slightly, then chop coarsely. Combine garlic and 1 tablespoon cumin seeds in a bowl. Season to taste. Rub mixture into cutlets, then cover with plastic wrap and refrigerate until required.
  2. Heat 1 tablespoon oil in a frying pan over medium heat and cook capsicum for 5 minutes or until just soft. Add to potatoes. Return frying pan to heat, add extra cumin seeds and mustard seeds and cook, stirring, over low heat for 1 minute or until fragrant. Add vinegar, 2 tablespoons oil and sugar and bring to the boil.
  3. Place onion and celery in a large heatproof bowl, then pour over hot vinaigrette. Add potatoes and capsicum, then season to taste and toss to combine. Cover and set aside.
  4. Heat remaining oil in a large frying pan over high heat and cook cutlets for 3 minutes each side. Transfer to a plate, then cover with foil and rest for 3 minutes before serving with warm potato salad.