Peel the sweet potato and the carrots, cut into pieces and cook for 20 to 25 min in boiling salty water. Drain, mash with a grinder or a fork, add the butter and mix.
Meanwhile,
Leaf the sage and cut some lemon zests, chop finely and mix with the two nuts.
Place the steaks in flour then in a beaten egg that the sage-nut crumb mix.
Heat a pan with oil, cook the veal steaks on a moderate flame, 3 to 4 min on each side.
Serve the veal steaks with the crust of sage and nuts along with mashed sweet potatoes and carrots.
Also discover the vitello tonnato revisited by Juan Arbeleaz and the filet mignon of beef breaded with granola.
