Moroccan crumbed veal schnitzel

Step 1

Pat the veal dry with paper towel. Combine the breadcrumbs, spice mix and coriander on a large plate. Place the flour on a large plate. Place the milk in a shallow bowl. Dip the veal in flour and shake off excess. Dip in milk, then in the breadcrumb mixture, pressing firmly to coat. Transfer to a baking tray. Place in the fridge for 5 minutes to chill.

Step 2

Cook the potato in a large steamer over a saucepan of boiling water for 10 minutes or until almost tender. Add zucchini. Cook for a further 3-4 minutes or until potato and zucchini are tender.

Step 3

Heat half the oil in a large non-stick frying pan. Add half the veal and cook for 2 minutes each side or until golden. Repeat with remaining oil and veal, reheating the pan between batches. Serve immediately with the vegetables and lemon wedges.