Method:
1 Preheat the oven to 200°C fan forced.
2 Melt the butter in a saucepan over a medium heat, add the potato, thyme and stock, season with salt and pepper, simmer 8-10 minutes or until the potatoes have absorbed all the stock and begin to caramelize.
3 Heat a char-grill pan over high heat. Rub both sides of veal with oil and char-grill 2-3 minutes each side until seared.
4 Combine the feta, parsley and breadcrumbs in a bowl. Season with salt and pepper, press mixture on top of the veal. Transfer to the oven and roast for 10-12 minutes for medium or until cooked to your liking. Set aside to rest then slice. Serve with the pomme fondant potatoes and  lemon wedges