Quick & Easy

Chermoula-spiced veal cutlets

CHERMOULLA-SPICED VEAL CUTLETS
4
10M

Ingredients

Method

1.To make chermoula mixture, blend or process oil, herbs, sugar, chilli, rind, juice, seeds, turmeric and garlic to a paste. Season.
2.Combine half the chermoula paste with cutlets in a large bowl. Cover and refrigerate 3 hours or overnight. Cover remaining chermoula; refrigerate.
3.Season cutlets and cook on a heated oiled barbecue grill plate for 4 minutes each side or until cooked as desired. Remove from barbecue. Cover and stand 5 minutes.
4.Serve cutlets with remaining chermoulla.

Chermoula can be made a day ahead; cover, refrigerate.

Note

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