Veal Cutlets, Potato Smash And Roasted Tomatoes

• 2 lbs baby new potatoes, unpeeled
• 2 tbsp butter
• 1 tbsp milk
• 1 cup stale breadcrumbs
• 1/3 cup cornflake crumbs
• 2 tbsp finely chopped fresh oregano
• 2 tsp finely grated lemon peel
• 8 None thin veal cutlets (1 1/2 lbs)
• 1 None egg white, lightly beaten
• 8 oz cherry tomatoes on the vine

1. Preheat the oven to 400u0b0F. Oil 2 baking pans.
2. Boil, steam or microwave potatoes until tender; drain. Mash half the potatoes in medium bowl with butter and milk until smooth. Add remaining potatoes to bowl; crush coarsely with fork. Season to taste. Cover to keep warm.
3. Combine crumbs, oregano and lemon peel in shallow dish. Coat cutlets, one at a time, in egg white then crumb mixture. Place on prepared pans with tomatoes. Spray with no stick cooking spray.
4. Bake for 10 mins or until cutlets are cooked through. Serve cutlets and tomatoes with potato smash.

baby new potatoes, butter, milk, breadcrumbs, cornflake crumbs, fresh oregano, lemon peel, thin veal cutlets, egg white, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/36960 (may not work)