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!