Name: Veal cutlets with onion marmalade
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 clove garlic, crushed; 1 teaspoon cracked black pepper; 4 (680g) veal cutlets; 2 (800g) cobs corn, trimmed, cut into 3cm pieces; 500 gram asparagus, trimmed; Onion marmalade; 20 gram butter; 2 (600g) large red onions, sliced thinly; 1/3 cup (75g) brown sugar, firmly packed; 1/4 cup (60ml) apple cider vinegar; 2 tablespoon orange juice; 2 teaspoon fresh rosemary, chopped finely

Veal cutlets with onion marmalade

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Serves 4

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

2 teaspoon olive oil

1 clove garlic, crushed

1 teaspoon cracked black pepper

4 (680g) veal cutlets

2 (800g) cobs corn, trimmed, cut into 3cm pieces

500 gram asparagus, trimmed

Onion marmalade

20 gram butter

2 (600g) large red onions, sliced thinly

1/3 cup (75g) brown sugar, firmly packed

1/4 cup (60ml) apple cider vinegar

2 tablespoon orange juice

2 teaspoon fresh rosemary, chopped finely

Method

1.In a large bowl, combine oil, garlic and pepper, add veal; toss veal to coat in marinade. Cover; refrigerate until required.

2.Meanwhile, to make onion marmalade: In a medium frying pan, heat butter on medium heat; cook onion, stirring, for about 3 minutes, or until soft and browned lightly. Add sugar, vinegar and juice; cook, stirring, for about 15 minutes or until onion caramelises. Remove from heat; stir in rosemary.

3.On a heated oiled grill plate (or grill or barbecue), cook corn and asparagus, in batches, for about 3-5 minutes, or until browned lightly and cooked as desired; cover.

4.On the same grill plate, cook veal for about 7-8 minutes each side, or until cooked as desired. Serve veal, corn and asparagus topped with onion marmalade.

Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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