provided by Gabriel Gaté, Delicious Magazine August 2002
75g plain flour, plus extra for dusting
75g finely grated Parmesan
1 egg, lightly beaten
600g kipfler potatoes, scrubbed
2 zucchinis, cut into 1cm rounds
1 red capsicum, seeded and cut into thin strips
4 veal schnitzels (about 120g each), halved
Steamed broccoli or broccoli, tossed with olive oil and lemon juice to serve
Combine flour and Parmesan, ¼ teaspoon salt and freshly ground black pepper to taste in a bowl, then whisk and combine egg, milk and one teaspoon of olive oil to form a thick batter. Cover and stand for 20 minutes.
Meanwhile, cook potatoes in boiling salted water until just tender, then drain and cool. Cut cooled potatoes into 1cm thick rounds, heat 2tbs olive oil in a heavy braised fry pan, add potatoes and zucchini, capsicum and cook, turning occasionally, over high heat for 3-5 mins or until brown and tender.
Heat 2 tbs of olive oil in a large over-proof heavy based fry pan, dust half the veal in flour, shaking away excess. Then dip in batter, allowing excess to drain off. Cook veal in hot oil over medium heat for 2-3 minutes, until gold and cooked through, then drain on absorbent paper and keep warm. Repeat with another tablespoon of olive oil and remaining veal and batter.
Serve roasted kipflers zucchini and broccoli on the side. Serves 4.