Lemon and rosemary veal cutlets
Lemon and rosemary veal cutlets for a flavorful dinner. Serves 4, cooks in 35 minutes. Perfect for a special occasion.
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.
Ingredients
- 2 tablespoons finely grated lemon rind
- 2 tablespoons olive oil
- 2 tablespoons 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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