Name: Veal cutlets with green olive salsa
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4
Ingredients: Green olive salsa; 1 tablespoon lemon juice; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup (80g) finely chopped large green olives; 1 small green capsicum (150g), chopped finely; 1 tablespoon olive oil; 1 clove garlic, crushed; 1 tablespoon finely chopped fresh oregano; 2 tablespoon olive oil; 2 clove garlic, crushed; 1 tablespoon finely chopped fresh oregano; 2 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 4 x 150g veal cutlets; 1.5 kilogram kipfler potatoes, unpeeled; 1/4 cup fresh thyme leaves; 1 tablespoon coarsely grated lemon rind; 2 clove garlic, crushed; 1/3 cup (80ml) olive oil; 1/4 cup (60ml) lemon

Veal cutlets with green olive salsa

Green olive salsa, with fresh, fragrant oregano and lots of lemon juice, makes a great topping for a juicy barbecued veal cutlet. Served with kipler potatoes, this is a great recipe for when you feel like a bbq with a difference.

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Serves 4

Prep

20M

Cook

1H 5M

Total

1H 25M

Ingredients

Green olive salsa

1 tablespoon lemon juice

1/4 cup coarsely chopped fresh flat-leaf parsley

1/2 cup (80g) finely chopped large green olives

1 small green capsicum (150g), chopped finely

1 tablespoon olive oil

1 clove garlic, crushed

1 tablespoon finely chopped fresh oregano

2 tablespoon olive oil

2 clove garlic, crushed

1 tablespoon finely chopped fresh oregano

2 teaspoon finely grated lemon rind

1 tablespoon lemon juice

4 x 150g veal cutlets

1.5 kilogram kipfler potatoes, unpeeled

1/4 cup fresh thyme leaves

1 tablespoon coarsely grated lemon rind

2 clove garlic, crushed

1/3 cup (80ml) olive oil

1/4 cup (60ml) lemon

Method

1.To make green olive salsa combine ingredients in small bowl.

2.Meanwhile, combine oil, garlic, oregano, rind and juice in small bowl; brush mixture over veal. Cook veal on heated oiled barbecue until cooked as desired.

3.To make barbecued kipflers, boil, steam or microwave potatoes until tender; drain. Halve potatoes lengthways. Combine thyme, rind, garlic, oil, juice and potato in large bowl; toss to coat potato in mixture. Cook potato on heated oiled barbecue about 15 minutes or until browned lightly.

4.Serve veal with salsa and barbecued kipflers.

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