Beef Schnitzel with Broccoli Cauliflower Cheese

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Bring large a pot of salted water to the boil. Toss potatoes on prepared tray with a drizzle of oil and season. Roast for about 20 minutes, until tender. Turn once during cooking. Cook cauliflower in pot of boiling water for 3 minutes. Add broccoli to pot and cook a further 3 minutes, until veggies are tender. Drain and return to pot.
2. Pat schnitzel dry with paper towels and cut any larger pieces in half. Place seasoned flour in a shallow bowl or plate, whisk eggs with milk in a second bowl and mix breadcrumbs, rosemary and lemon zest in a third bowl.
3. Coat each piece of schnitzel first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go. Heat oil in a large fry-pan on medium-high heat.
4. Cook schnitzel, in batches, about 1 minute each side, until golden. Set aside, covered, to keep warm.
5. While schnitzel is cooking, warm cheese sauce in a small pot on medium heat, stirring often.
6. To serve, divide schnitzel, baby roasties and broccoli and cauliflower between plates. Drizzle cheese sauce over broccoli and cauliflower. Serve with a lemon wedge to squeeze over schnitzel, if desired.