Veal cutlets with green olive salsa | Women's Weekly Food

Ingredients

• Green olive salsa
• 1 tablespoon lemon juice
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 1/2 cup (80g) finely chopped large green olives
• 1 small green capsicum (150g), chopped finely
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1 tablespoon finely chopped fresh oregano
• 2 tablespoon olive oil
• 2 clove garlic, crushed
• 2 teaspoon finely grated lemon rind
• 4 x 150g veal cutlets
• 1.5 kilogram kipfler potatoes, unpeeled
• 1/4 cup fresh thyme leaves
• 1 tablespoon coarsely grated lemon rind
• 1/3 cup (80ml) olive oil
• 1/4 cup (60ml) lemon