Pine nut crusted veal



No votes yet


1 cup (155g) pine nuts
¾ cup (60g) grated parmesan
4 pieces veal steak, flattened
¼ cup (35g) flour
1 egg, lightly beaten
1 tablespoon oil
1 tablespoon butter
lemon wedges, mashed potato, steamed green beans, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Place pine nuts in a small food processor or blender and pulse to coarsely chop. Don't over-process or a paste will form. Transfer to a shallow bowl with parmesan, season well and toss to combine. Lightly dust veal with flour, then dip in egg, then pine nut mixture. Lay veal on a baking tray and refrigerate for 15 minutes.

2. Heat oil and butter in a large frying pan on medium until butter is foaming. Cook veal for 3 minutes each side, until golden and cooked through. Drain on paper towel.

3. Serve veal with lemon wedges, mashed potato and green beans.