Veal Cutlets with pea mash
Method - Combine the lemon juice, half the lemon rind, garlic and half the olive oil in a shallow glass or ceramic dish. Add the cutlets and turn to coat.
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.australianveal.com.au.
Cooking tools:
- Grill pan
- Nonstick skillet
- Potato masher
- Saucepan
- Stove
- Colander
- Dish
- Mixing bowl
- Plate
- Aluminum foil
- Spoon
Ingredients
- 4 French trimmed veal cutlets (approx. 200g each)
- 1 lemon, zested and juiced
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 1 1/2 cups frozen peas
- 500g frozen broad beans, thawed, peeled
- 2 tbsp flat leaf parsley, chopped
- 2 tbsp fresh mint, chopped
- 60g mixed salad leaves
- 1 tbsp balsamic vinegar
- 40g marinated feta cheese, drained, crumbled
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