Dinner ideas

Veal cutlets with green olive salsa

Green olive salsa, with fresh, fragrant oregano and lots of lemon juice, makes a great topping for a juicy barbecued veal cutlet. Served with kipler potatoes, this is a great recipe for when you feel like a bbq with a difference.
veal cutlets with green olive salsa
1H 5M
1H 25M


Green olive salsa


1.To make green olive salsa combine ingredients in small bowl.
2.Meanwhile, combine oil, garlic, oregano, rind and juice in small bowl; brush mixture over veal. Cook veal on heated oiled barbecue until cooked as desired.
3.To make barbecued kipflers, boil, steam or microwave potatoes until tender; drain. Halve potatoes lengthways. Combine thyme, rind, garlic, oil, juice and potato in large bowl; toss to coat potato in mixture. Cook potato on heated oiled barbecue about 15 minutes or until browned lightly.
4.Serve veal with salsa and barbecued kipflers.

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