Recipe Category: Main Courses
Rosemary Veal Cutlets
Tasty little veal cutlets with the classic flavours of rosemary and garlic.
|Preparation Time:||10 minutes (plus marinating 1 hour or overnight)|
|Cooking time:||10 minutes|
- 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
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.
Recipe Type: Barbeque