1. Boil, steam or microwave potatoes until almost tender. Drain.
2. Place potatoes, oregano and half the oil in a baking dish. Season with salt and
pepper. Toss to combine.
3. Cook in a very hot oven (240C), turning once, for about 15 minutes, or until tender.
4. Meanwhile, heat remaining oil in a large frying pan. Add veal. Cook for 2 minutes
each side. Pour sauce over veal. Divide spinach among schnitzels. Top with cheese. Cook, covered, for 5 minutes, or until sauce is hot and cheese melts.
5. Place frying pan under a hot grill. Cook for 2 minutes to lightly brown cheese.
6. Serve veal with potatoes. Garnish with spinach.

Tip: Crumbed chicken breast fillets can be substituted for the veal schnitzels.

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