- 0:10 Prep
- 0:16 Cook
- 4 Servings
- Capable cooks
Juicy veal cutlets are perfectly complemented by the lightly seasoned pasta salad.
Ingredients
- 230g (2 1/2 cups) dried farfalle pasta (bow-tie pasta)
- 150g Swiss brown mushrooms, thinly sliced
- 2 tablespoons chopped fresh continental parsley
- 60ml (1/4 cup) olive oil
- Salt & freshly ground black pepper
- 2 garlic cloves, crushed
- 4 (about 200g each) veal loin cutlets
- 2 tablespoons fresh rosemary leaves
Method
- Step 1Preheat grill on high. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Rinse under cold running water. Drain well. Return to the pan with mushrooms, parsley and 1 1/2 tablespoons of the oil. Gently toss to combine. Taste and season with salt and pepper.
- Step 2Meanwhile, combine remaining oil and garlic in a small bowl. Brush over both sides of the veal cutlets. Place cutlets on a wire rack over a baking tray and sprinkle with half the rosemary. Cook under preheated grill for 4-5 minutes on one side. Turn and sprinkle with remaining rosemary and cook for a further 4-5 minutes or until brown and cooked to your liking. Serve veal cutlets with pasta salad.
- High protein
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2483 kj
Energy
24g
Fat Total
7g
Saturated Fat
3g
Fibre
52g
Protein
16mg
Cholesterol
176.11mg
Sodium
41g
Carbs (total)
All nutrition values are per serve
Notes
Use the leftover parsley leaves in salads or tabouli. Use the pasta mixed with herbs as an accompaniment.
- Author: Jane Charlton
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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