Name: Lemon and rosemary veal cutlets
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon finely grated lemon rind; 2 tablespoon olive oil; 2 tablespoon lemon juice; 1 clove garlic, crushed; 1 tablespoon finely chopped fresh rosemary; 4 200g veal cutlets, trimmed; 1 kilogram kipfler potatoes; 4 green onions, thinly sliced

Ingredients

2 tablespoon finely grated lemon rind

2 tablespoon olive oil

2 tablespoon lemon juice

1 clove garlic, crushed

1 tablespoon finely chopped fresh rosemary

4 200g veal cutlets, trimmed

1 kilogram kipfler potatoes

4 green onions, thinly sliced

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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