Lemon and rosemary veal cutlets | Women's Weekly Food
Lemon and rosemary veal cutlets for a flavorful dinner. Serves 4, cooks in 35 minutes. Perfect for a special occasion.
Ingredients
- 2 tablespoon finely grated lemon rind
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 clove garlic, crushed
- 1 tablespoon finely chopped fresh rosemary
- 4 200g veal cutlets, trimmed
- 1 kilogram kipfler potatoes
- 4 green onions, thinly sliced
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