Ingredients
| 4 x 80g | Veal schnitzels |
| Jerk seasoning | |
| 1 teaspoon | Ground allspice |
| ½ teaspoon | Cayenne pepper |
| ½ teaspoon | Ground black pepper |
| ½ teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground nutmeg |
| 1 teaspoon | Thyme leaves |
| Spiced corn and beans | |
| 2 teaspoons | Extra virgin olive oil |
| 1 | Red capsicum, diced |
| 1 cup | Frozen corn kernels |
| 300g | Can kidney beans, rinsed and drained |
| 1 tablespoon | Smoked paprika |
| 2 tablespoons | Barbecue sauce |
| ¼ cup | Coriander leaves, chopped |
| 1 | Lime, halved, to serve |
| 2 cups | Mashed sweet potato and 1 bunch of broccolini, to serve |
Method
| 1 | Mix spices for jerk seasoning in a small bowl and rub over veal. Heat half the oil in a large frying pan over high heat and cook 2 veal schnitzels for 40 seconds each side, repeat with remaining scnhitzels. |
| 2 | Heat oil and fry capsicum for one minute, add corn and kidney beans, smoked paprika and barbecue sauce and heat through. |
| 3 | Serve with sweet potato mash and broccolini, garnish with coriander and lime. |
Tips
| 1 | If you want something spicier with the beans use chipotle or adobo sauce instead of barbecue sauce. |
| 2 | Try black beans or four bean mix instead of kidney beans |
| 3 | Try with beef minute steaks instead of schnitzels. |
| 4 | Double the quantities in the recipe to make enough for 4. |
| 5 | Switch to make: Cajun Veal – Try a Cajun spice rub instead. Mix equal parts ground cumin, ground coriander and paprika, add oregano and cracked black pepper and mix to combine. |
