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Export 8 ingredients for grocery delivery
Step 1
Cut cauliflower into florets and steam until soft, about 10 minutes.
Step 2
Let steamed cauliflower cool down a bit, then transfer to food processor or high speed blender and puree until smooth. If using blender, use a tamper to assist with the pureeing process.
Step 3
Stir in melted butter (if using) and season to taste with salt and pepper.
Step 4
Preheat oven to 200°C / 400°F and line a baking sheet with aluminum foil.
Step 5
Pound veal cutlets using a meat mallet to about 0.6cm / 0.25in thickness.
Step 6
Set up a breading station with 3 shallow plates: flour and salt in the first one, beaten egg in the second one, and breadcrumbs in the third one.
Step 7
Dip a cutlet in the flour, then in egg, then in breadcrumbs. Transfer to lined baking sheet. Repeat for the remaining cutlets.
Step 8
Spray crumbed cutlets lightly with cooking spray. Bake for 8 minutes or until golden.
Step 9
Serve immediately with cauliflower mash and sweet and sour cabbage. Enjoy!
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