Beef Schnitzel with Romesco Sauce and Glazed Carrots

Steps

1. a medium pot of salted water to the boil.
2. Cook potatoes and cauliflower in pot of boiling water, covered, for 14-16 minutes, until very soft. Drain and mash with first measure of butter and milk until smooth. Season to taste with salt and pepper and cover to keep warm.
3. Pat schnitzel dry with paper towels. Whisk egg and milk together in a shallow bowl. Place seasoned flour and breadcrumbs in separate bowls. Coat each piece of schnitzel first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go. Set aside.
4. Place carrots, water, honey, orange juice and oil in a medium pot. Cover and bring to the boil then reduce heat to low and simmer for 8-10 minutes. Remove from heat but leave pot covered until ready to eat (carrots will continue to steam until soft). Bring a full kettle to the boil.
5. Heat oil and second measure of butter in a large fry-pan on medium heat. Cook schnitzel, in 2-3 batches, for about 1 minute each side, until golden. Press down with a spatula to ensure they brown evenly. Add extra oil between batches, if needed.
6. Place broccoli and a pinch of salt in a medium, heat-proof bowl and cover with boiling water. Cover with a plate and leave 5-6 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil.
7. spoon mash onto plates and top with a piece of schnitzel and a dollop of romesco sauce. Serve with glazed carrots and broccoli on the side.