About 16-17 meals at about $6.00 each!
A mix of easy-to cook cuts and a lovely roast. 10% cheaper in the box.
This Rose Veal Box is made with 6 month old dairy calves from Styx River Dairy at Bushy Park, about half an hour west of Hobart. Instead of treating the unwanted bull calves as a waste product, these boys are given colostrum prior to weaning before being moved onto the neighbour's regeneratively-managed pastures where they graze for six months or so.
- Seedy crumbed schnitzel - app 500 gm or 6-8 pieces
- 4 loin chops - bbq, grill or pan cook
- Rolled shoulder or neck roast, app 1.0 kg - slow cook, braise (try Monty's slow-roasted veal neck recipe)
- Mince - app 500 gm, great for meatballs or bolognaise sauce
What is 'seedy schnitzel'?
This is a sort of hipster, super-healthy version of veal schnitzel. Slim veal slices dipped in pastured egg and then covered in a mix of bread crumbs, sunflower seeds, white sesame seeds, black sesame seeds and corianders seeds with a dash of turmeric and cayenne pepper.
Turn your veal schnitzel into Veal Parmigiana (see recipe below) by adding some gorgeous, award-winning Burraduc Buffalo mozzarella ?
Read more about our veal here.
Fry your schnitzel until it's golden and crisp.
Heat the oven to 180. Spread a generous layer of tomato sauce over the base of a baking dish and lay the cooked schnitzel on top. Cover with a goodly sprinkle of freshly-grated parmesan, salt and pepper and lay thinly-sliced mozzarella slices on top. Then add another layer of tomato sauce, then mozzarella slices and finish with another sprinkling of parmesan. Cover the dish and bake for 20-25 minutes, then remove the cover and give it another 5-10 minutes. Whack it under the grill briefly for a really golden brown, melted cheese top.