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Jerk veal with spiced corn and beans

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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


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.


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.