[wpv-post-body view_template="structure-data"]

Recipe Category: Main Courses

Rosemary Veal Cutlets

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

Serves: 4-6
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

Author: Naomi Crisante
Photographer: Naomi Crisante
Date Created: 17/02/2019