Crumbed Beef Schnitzel with Crispy Potatoes and Gravy

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Dice potatoes 3cm. Cut carrot in 1x3cm sticks; slice courgette 1cm; cut broccoli into small florets. In a medium bowl, toss broccoli, almonds and lemon zest (if using) with a drizzle of oil and set aside. Toss potatoes with oil, potato spice mix and salt on first prepared tray.
2. Bake for about 25-30 minutes, until tender and crispy. When the potatoes have 15 minutes cook time remaining, add veggies to the tray with potatoes and cook until golden and tender turning once during cooking.
3. Place flour and salt in one bowl, beat egg and milk in another bowl, and place breadcrumbs in a third bowl. Pat beef dry and cut any large pieces in half. Place each piece first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go. Heat a drizzle of oil in a large fry-pan on medium-high heat.
4. Cook schnitzel, in batches, until golden and just cooked, 1-2 minutes each side. Add extra oil as needed. Set aside in a single layer on second tray. Place tray in oven to warm schnitzel through for 2-3 minutes. Wipe pan clean and return to medium heat with a drizzle of oil. Slice onion and cook for about 3 minutes until soft.
5. Add butter and flour and cook for about 1 minute until combined. Slowly add stock to the pan, stirring constantly until smooth. Bring to a gentle simmer and cook for about 3 minutes until thickened. Add Worcestershire sauce and season to taste.
6. To serve, divide potatoes, crumbed beef schnitzel and veggies between plates. Pour over gravy.