Veneto Veal Medallions & Sweet Potato

Ingredients:

• 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
  
   

Method:

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.
   
    

Tips

• 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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