Veneto Veal Medallions & Sweet Potato

Veneto Veal Medallions & Sweet Potato


  • 4 Veneto Veal Medallions
  • 2 small sweet potatoes (400g), scrubbed, cut into wedges
  • 2 tbsp rosemary leaves, finely chopped + extra sprigs, to serve
  • 1 tsp ground coriander
  • 2 garlic cloves, crushed
  • 1 long red chilli, thinly sliced
  • 200g button mushrooms, thinly sliced
  • 1 large bunch English spinach, roughly chopped
  • Lime wedges to serve



  1. Pre-heat oven to 200ºC (180º fan-forced) Place sweet potatoes on a large baking tray, drizzle with half the oil and sprinkle with rosemary and coriander. Season and toss to coat. Cook for 25-30 minutes or until golden and tender.
  2. Meanwhile, lightly spray a large non-stick frying pan over medium-high heat. Cook veal for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
  3. Add remaining oil to same pan and reheat over medium-high heat. Cook garlic and chilli for 1 minute. Add mushrooms and cook for 2-3 minutes or until browned. Add spinach and cook for 1-2 minutes or until wilted. Season.
  4. Serve veal with sweet potato, spinach mixture, extra rosemary and lime wedges.



  • Swap homemade sweet potato wedges for oven baked sweet potato fries.
  • Silverbeet or Asian green of choice can be substituted for spinach.

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