Dinner ideas

Lemon and rosemary veal cutlets

lemon and rosemary veal cutlets



1.Combine rosemary, rind and oil in small jug. Place half of the mixture in medium bowl with veal; toss to coat.
2.Boil, steam or microwave unpeeled potatoes until just tender; drain. Quarter potatoes lengthways.
3.Stir juice and garlic into reserved remaining marinade.
4.Cook veal in heated lightly oiled large non-stick frying pan until browned both sides and cooked as desired.
5.Meanwhile, place potato and onion in large bowl; toss salad gently to combine. Serve veal on salad; drizzle with reserved marinade mixture.

The veal can be marinated overnight.


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