Vegetable oil, for shallow frying
4 x 180g crumbed veal schnitzels
1⁄3 cup whole-egg mayonnaise
8 slices beef pastrami (100g)
1 cup drained Polish sauerkraut,firmly packed
6 Tasty cheese slices (150g), halved
Salad leaves, to serve
800g brushed potatoes, peeled, chopped
50g butter, chopped
1⁄4 cup milk
Salt and pepper, to taste
To make mashed potato, cook potatoes in a large saucepan of boiling water until tender. Drain. Return to pan. Mash until smooth. Add butter and milk. Stir over a low heat until liquid is absorbed. Season with salt and pepper.
2 Heat enough oil in a large, non-stick frying pan over a medium to high heat to shallow- fry. Add veal in two batches. Shallow-fry for about 2 minutes on each side, or until golden brown and just cooked through. Remove. Drain on absorbent kitchen paper.
3 Transfer veal to a large oven tray lined with baking paper. Spread each schnitzel with 1 tblsp mayonnaise. Top evenly with the pastrami, sauerkraut and cheese.
4 Cook in a hot oven (200C) for about 4 minutes, or until the cheese is melted.
5 Serve schnitzels with mashed potato and salad leaves.