Veal Schnitzel With Roasted Potatoes

• 4 None veal cutlets, pounded
• 2 None large egg whites, lightly whisked
• 3/4 cup wholemeal breadcrumbs
• 4 None medium potatoes, scrubbed, cut into wedges
• 1 tbsp olive oil
• None None lemon wedges, salad or steamed vegetables, to serve

1. Preheat oven to 400u0b0F. Line 2 baking trays with baking paper. Spray lightly with oil.
2. Dip veal into egg whites. Season to taste, then dip into breadcrumbs, pressing firmly so crumbs stick. Arrange on a plate and chill for 15 mins.
3. Meanwhile, place potatoes in a bowl. Toss with oil and season to taste. Spread in a single layer on 1 prepared tray. Bake for 30-35 mins, shaking once, until browned and cooked through.
4. After 25 mins of baking, place veal on remaining tray and spray with oil. Bake for 8-10 mins, or until golden and cooked to taste.
5. Serve veal with potato wedges, lemon wedges and salad or steamed vegetables.

veal cutlets, egg whites, wholemeal breadcrumbs, potatoes, olive oil, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/27023 (may not work)