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.
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
More Like This
Veal cutlets with onion marmalade | Women's Weekly Food
womensweeklyfood.com.au
Lemon and pepper veal cutlets
spoonacular.com
Veal cutlets with green olive salsa | Women's Weekly Food
womensweeklyfood.com.au
Veal Cutlets with Lemon Garlic Butter | Hilton & Family Butchers
hiltonandfamilybutchers.co.uk
Lemon and pepper veal cutlets | Food Stuff
foodstf.com
Crunchy veal cutlets with rosemary potatoes
nzwomansweeklyfood.co.nz
Foodie Friday: Veal, Rosemary and Lemon Pasta | Virginia Living
virginialiving.com
Lamb cutlets with ratatouille | Women's Weekly Food
womensweeklyfood.com.au