Viennese with oven-roasted mixed vegetables
The Milanese cutlet, served with a colourful tomato salad
Thin and crisp, this Viennese with oven-roasted mixed veggies is the perfect second course for all occasions.
4 AIA Viennese cutlets
1 knob of butter
2 large carrots
4 red onions
Extra virgin olive oil
The recipe for Viennese with oven-roasted vegetables is the ideal supper dish that is time-saving yet full of flavour! Thin and deliciously crisp, the Viennese can be prepared in just a few minutes and, when served with a light accompaniment, it brings joy and colour to a contemporary table setting.
Excellent when cooked in the oven, but just as delicious done in the frying pan, the Viennese cutlet is even tastier when served with oven-roasted veggies. Why not make them extra special with the addition of a few drops of balsamic vinegar?
The breaded coating of the Viennese is fine and very crisp, which makes it popular with all the family, from the first bite. This quick and easy recipe will preserve all its goodness intact, even if you take it to the office in your lunch box. Alternatively, cut it into strips and offer it to your friends with an aperitif.
Tender and tasty, these vegetables will add a touch of colour to the recipe and be an instant success with your guests, no matter how discerning! Here’s how to prepare the recipe for Viennese with mixed vegetables roasted in the oven. Wash the vegetables thoroughly, peel the carrots, trim the courgettes and eliminate the outer skins of the red onions.
Now cut the vegetables into chunks and arrange them on an oven tray with a drizzle of extra virgin olive oil, salt, pepper and herbs. While the vegetables start to absorb these flavours, peel the potatoes and then cut them into wedges or cubes and blanch them for a few minutes in lightly salted boiling water. Strain the potatoes, dry them well with a clean tea towel and add them to the other vegetables on the oven tray. Now pop the vegetables into an oven preheated to 180°C and leave them to cook for 20-25 minutes, remembering to turn them from time to time.
While the vegetables are still in the oven, you can get on with cooking the Viennese cutlet, which can be done in one of two ways.
In the oven
To prepare the Viennese, preheat the oven to 220°C, place the Viennese in an oven dish and cook for 4 minutes. Turn it over and cook for a further 4 minutes.
In a frying pan
Heat a knob of butter and a drizzle of extra virgin olive oil in a frying pan. Add the Viennese and fry it for 3 minutes on a fairly high heat, turning it halfway through the cooking time.
When the vegetables and the Viennese are ready, season with a pinch of salt, plate up and add a note of freshness with a few tender leaves taken from the heart of a lettuce.
If you are mad about sauces, serve a delicious green sauce. It teams up perfectly with the delicacy of this tasty recipe!