|Photo:Veal cutlets with mixed herb salsa verde recipe|
The home of Tasty food Recipes invites you to try Veal cutlets with mixed herb salsa verde recipe. Enjoy my collection of delicious food recipes and learn how to make Veal cutlets with mixed herb salsa verde.
Parsley, basil and oregano give robust Italian flavour to chargrilled veal.
10 - 15 minutes
Ingredients (serves 4)
1/4 cup chopped fresh continental parsley
1 tbs chopped fresh basil
1 tbs chopped fresh oregano
2 anchovy fillets, drained, finely chopped
3 tsp capers, finely chopped
1 garlic clove, crushed
60ml (1/4 cup) extra virgin olive oil
2 tbs fresh lemon juice
4 (250g each) veal cutlets, trimmed
1 tbs olive oil
275g pkt baby roma truss tomatoes
Small fresh herbs, to serve
Combine the parsley, basil, oregano, anchovy, caper, garlic, extra virgin olive oil and lemon juice in a bowl. Season with pepper. Cover with plastic wrap.
Preheat a barbecue grill or chargrill on high. drizzle the lamb with half the olive oil. Season with salt and pepper. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. cover with foil and set aside for 5 minutes to rest.
Use scissors to divide the tomato truss into 4 portions. Drizzle with the remaining olive oil. Season with salt and pepper. Cook, turning occasionally, for 2-3 minutes or until the tomato softens slightly and is lightly charred.
Divide the lamb and tomato among serving plates. Top with the salsa verde, basil and parsley.
Good Taste - February 2012, Page 111
Recipe by Katrina Woodman
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