Grilled veal cutlet with spring pea puree
Fresh peas are a genuine seasonal treat. They taste better in spring - they're sweeter, more tender and flavoursome. Although modern freezing, canning and packaging have provided convenience in terms...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.smh.com.au.
Ingredients
- 4 veal cutlets
- 400g shelled peas
- 50g butter
- 4 tbsp extra virgin olive oil
- Salt and pepper to taste
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