Whether you’re needing to feed a hungry clan or after a lunchbox option that suits you and the kids, Kayla from My Lovely Little Lunchbox, has teamed up with Australian Veal to create recipes that take under 30 minutes to cook (and that’s 30 real minutes, not TV minutes).
Give veal mince a go with Kayla’s charred veal meatballs served in a banh mi with fresh herbs and pickled carrots, or try these 20 minute veal schnitzel sliders, fried in a cornflake crumb for extra crunch.
For additional recipes, visit australianveal.com.au for more recipe inspiration.
Charred veal meatball banh mi
Preparation: 20 minutes l Cooking: 10 minutes
Ingredients (serves 4-6)
500g veal mince
3 tsp brown (or coconut) sugar
3 tsp fish sauce
2 tsp soy sauce
1/2 lemon grass stalk (white part finely chopped)
1 clove garlic, crushed
Quick pickled carrots
4 tsp coconut sugar, juice of 1 lime
4 tsp rice vinegar
3 carrots, shredded
To serve banh mi
1 French stick
1/2 cup (125 ml) whole egg mayonnaise
1 baby cos lettuce
1 cup coriander leaves
1 cup mint leaves
1 Lebanese cucumber, cut into ribbons using a speed peeler 1 spring onion, finely sliced
1 red chilli, seeds removed and finely sliced
- To make the veal meatballs, place the veal mince, brown sugar, fish sauce, soy sauce, lemon grass and garlic into a large bowl. Stir thoroughly until combined. Take tablespoons of the veal.
mince and roll into rounds. Heat a fry pan to medium heat and drizzle in a little olive oil. Add the veal meatballs and cook, turning occasionally for 5-7 minutes or until golden and cooked through. Place veal meatballs onto a plate lined with kitchen paper.
- For the quick pickled carrots, place the coconut sugar, lime juice and rice vinegar into a large jar and shake. Add the shredded carrot and shake again. Sit for 5-10 minutes prior to serving.
- To assemble the veal meatball bahn mi, slice the French stick into 10cm lengths and halve horizontally.
Spread a generous layer of whole egg mayonnaise onto each piece of French stick. Top with baby gem lettuce leaves, coriander and mint leaves, cucumber ribbons, pickled carrot, veal meatballs, spring onion and chilli. Serve with fresh lime wedges.
• For a salad option, simply serve the veal meatballs, pickled carrots and topping ingredients with vermicelli noodles and extra herbs.
Veal schnitzel sliders
Preparation: 12 minutes l Cooking: 8 minutes
Ingredients (serves: 4-6)
500g veal schnitzels
1/2 cup (125ml) buttermilk
3 tbsp plain flour
1 1/2 cups (150g) cornflake style breadcrumbs
6 slider style bread rolls
1/2 cup (125ml) whole egg mayonnaise
1 cup baby spinach leaves
2 tomatoes, thinly sliced
1 Lebanese cucumber, thinly sliced with a speed peeler
6 slices Swiss cheese
- Add the buttermilk, egg, plain flour and a pinch of salt to a large bowl and whisk thoroughly to combine. Add the veal schnitzels and mix thoroughly to coat.
- Place the cornflake breadcrumbs onto a large plate. One at a time, remove the veal schnitzels from the batter (allowing excess to drip off) and carefully coat with the cornflake breadcrumbs, ensuring the schnitzel is completely covered. Transfer to a plate and repeat with remaining schnitzels.
- Heat a fry pan to medium heat and cover the base of the fry pan with a thin
layer of olive oil. Gently place the schnitzels into the pan and cook for 4 minutes or until golden. Gently flip each schnitzel and cook for another 3 minutes or until golden and cooked through. Place the cooked schnitzels on a plate lined with kitchen paper and continue with remaining schnitzels. Set aside.
- To assemble the veal schnitzel sliders, lightly toast the bread rolls and smear
with a generous tablespoon of mayonnaise. Top with baby spinach leaves, the golden veal schnitzel, tomato slices, ribbons of cucumber, swiss cheese and more baby spinach leaves.
• If you can’t find cornflake breadcrumbs, then combine half a cup of breadcrumbs with a cup of crushed cornflakes.