17/02/2019

Rosemary Veal Cutlets

Tasty little veal cutlets with the classic flavours of rosemary and garlic.

Serves:

4-6

Prep Time: 10 minutes (plus marinating 1 hour or overnight)

Cooking Time: 10 minutes

Download Recipe PDF

Ingredients

1/2 cup rosemary leaves, finely chopped
4 cloves garlic, crushed
1/4 cup extra virgin olive oil
sea salt and freshly ground black pepper, to taste
1.5 kg veal cutlets
1 lemon
extra fresh rosemary, for garnish

Method

Combine rosemary, garlic, oil and 2 teaspoons salt together, add cutlets and mix until well coated. Refrigerate for at least 1 hour (or overnight) and bring to room temperature before cooking. Chargrill on a hot grill for a few minutes on each side, until done to your liking. Arrange on a platter, grate the rind of the lemon over the top and squeeze over the juice. Serve sprinkled with pepper and garnished with rosemary.

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