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.
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.