Veal cutlets with green olive salsa
Juicy barbecued veal cutlets topped with a fresh green olive salsa make for a delicious dinner with kipfer potatoes. Perfect for a special barbecue!
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.womensweeklyfood.com.au.
Cooking tools:
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Pot
- Saucepan
- Colander
- Measuring spoon
- Spoon
- Tongs
- Stove
- Plate
- Serving platter
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 tablespoons olive oil
- 2 cloves garlic, crushed
- 2 teaspoons finely grated lemon rind
- 4 x 150g veal cutlets
- 1 1/2 kilograms 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
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