Italian

Veal cutlets with minted broad beans

Name: Veal cutlets with minted broad beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /italian
Ingredients: 4 x 200g veal cutlets or bone-in ribeye steaks; 1/3 cup (80ml) extra virgin olive oil; 1 tbs each chopped rosemary and thyme leaves; 2 garlic cloves, crushed; Juice and zest of 1 lemon, plus extra wedges to serve; 500g podded broad beans (fresh or frozen); 2 tbs finely chopped mint leaves; Micro mint to serve (optional)

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by Silvia Colloca

Cook and author

Oct 10, 2016

A tasty veal cutlet recipe you'll have prepped in minutes. Light and full of flavour - perfect for easy dinners.

4 x 200g veal cutlets or bone-in ribeye steaks
1/3 cup (80ml) extra virgin olive oil
1 tbs each chopped rosemary and thyme leaves
2 garlic cloves, crushed
Juice and zest of 1 lemon, plus extra wedges to serve
500g podded broad beans (fresh or frozen)
2 tbs finely chopped mint leaves
Micro mint to serve (optional)

Method

1.

Beat cutlets with rolling pin until 2cm thick. Combine 2 tbs olive oil, rosemary, thyme, garlic and half the lemon zest and juice. Season, then brush to coat cutlets.
2.

Set aside for 15 minutes to marinate.
3.

Blanch broad beans and peel. Discard outer skin. Place in a bowl with remaining olive oil, lemon juice and zest, and season. Crush with fork then stir through mint.
4.

Heat a chargrill pan or large frypan over high heat. Cook veal 2-3 minutes a side until dark golden and just cooked through. Rest for 4 minutes, lightly covered in foil. Serve topped with the crushed broad beans, lemon wedges and micro mint.