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Rosemary veal cutlets with pasta salad

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Rosemary veal cutlets with pasta salad
Rosemary veal cutlets with pasta salad
  • 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 1
    Preheat 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 2
    Meanwhile, 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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