Veal cutlets with onion marmalade | Women's Weekly Food

Ingredients

• 2 teaspoon olive oil
• 1 clove garlic, crushed
• 1 teaspoon cracked black pepper
• 4 (680g) veal cutlets
• 2 (800g) cobs corn, trimmed, cut into 3cm pieces
• 500 gram asparagus, trimmed
• Onion marmalade
• 20 gram butter
• 2 (600g) large red onions, sliced thinly
• 1/3 cup (75g) brown sugar, firmly packed
• 1/4 cup (60ml) apple cider vinegar
• 2 tablespoon orange juice
• 2 teaspoon fresh rosemary, chopped finely