Australian Veal

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Veal scotch fillet with sage, lemon & chilli

  • Prep time: 10 minutes
  • Cooking time: 15 minutes
  • Serves 4


  • 500g veal mince
  • 1/2 brown onion, finely chopped
  • 2 tsp wholegrain mustard
  • 1 egg, lightly beaten
  • 1/4 cup breadcrumbs
  • 1/4 cup parsley leaves, finely chopped
  • 1 tbsp olive oil
  • 4 slices provolone cheese
  • 4 wholemeal buns, split, toasted
  • 1/4 cup caramelised onion relish
  • 2 vine-ripened tomatoes, sliced
  • 60g mixed lettuce leaves +extra, to serve
  • Beer-battered oven fries, to serve


1. Place veal in a large snap-lock bag. Add oil, garlic, sage, lemon zest and chilli. Season and rub to coat veal. Heat a large non-stick frying pan over medium-high heat. Cook veal for 3-4 minutes on each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.

2. Serve veal with mash, beans and lemon cheeks.


- Remove seeds from chilli for a milder heat or use birds eye chillies for higher heat.
- Make your own mashed potato or sweet potato mash.
- Any steamed greens would work well e.g. asparagus, snow peas, sugar snaps.