What makes this dish spectacular is the cauliflower and roasted macadamia nut purée.
- 4 Veal Cutlets
- Eggs whisked
- Panko Bread Crumbs
- Parmesan cheese grated
- 1 x Head of cauliflower broken up into flowers
- 300ml cream
- 500ml milk
- 3 Garlic cloves peeled and smashed
- 200g or 1 Cup of macadamia nuts that have been dry roasted in the oven, let to cool then blitzed to a fine crumb.
- 200g unsalted butter
- Side of green beans
Dust the Veal in the flower then egg then into the crumbs which have had the Parmesan and pepper added and mixed through. Put the crumbed cutlets into the fridge to let the crumbs settle and stick better. Oven on at 200 degrees at this stage too.
Whilst cutlets chilling out, in a large saucepan add cauliflower, cream, milk and garlic. Bring to the boil then simmer until cauliflower is soft. Pierce with a sharp knife to test. Around 20 mins in total.
Once soft, using a slotted spoon transfer cauliflower to a food process and add the macadamia crumb along with a splash of the cream and milk mixture. Blitz until smooth, you may need to add more liquid until you create a smooth consistency. Season with salt and pepper, blitz again then keep warm.
Pull the veal out of the fridge and heat vegetable oil in a frypan. Shallow fry the veal on both sides until golden, transfer to a lined baking tray with baking paper then into the oven for 12-15 minutes depending on the thickness of the veal.
Wipe the pan down then melt the butter until foaming, add the sage and crisp up. Heat should be medium as you do not want to make the sage taste bitter.
If you need too, re-heat the purée, place a good spoonful on the plate, rested cutlet on top, spoon over the Sage butter and serve with a side of greens.