Pepper veal medallions, sweet potato & spinach

  • Serves 4
  • Prep Time 10 mins
  • Cooking Time 30mins
Pepper veal medallions, sweet potato & spinach


  • Serves 4
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  1. Preheat 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.


  1. Veal scotch fillet or eye fillet will also work well in this recipe.
  2. Swap homemade sweet potato wedges for oven baked sweet potato fries.
  3. Silverbeet or Asian greens of choice can be substituted for spinach.