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Char-grilled veal cutlets with linguine and rocket



Prep Time


Cook Time



6veal cutlets
2 tbspolive oil
2cloves garlic, crushed
grated rind and juice of one lemon
1 tbspgreen peppercorns, lightly crushed
500 gdried linguine
1bunch wild (baby) rocket, washed and trimmed
1 cupblack olives, pitted and cut into slivers
¼ cupblack olive tapenade


1Place the veal cutlets in a shallow dish. Combine the oil, garlic, lemon juice (reserve rind) and peppercorns. Spoon the garlic, peppercorn mix over the cutlets.
2Preheat the char-grill pan to hot before adding the cutlets. Cook cutlets on one side until the first sign of moisture appears on the top. Turn, brush with the lemon juice and cook further until done to your preference. Turn once only.
3While cutlets are cooking cook the linguine according to packet directions, drain and toss through rocket, olives, reserved lemon rind and the tapenade.
4Remove cutlets from heat, loosely cover with foil and rest cutlets for 4 minutes before serving. Divide linguine between plates and top with cutlets.


Take the veal from the fridge a few minutes before cooking. If the meat is chilled the rate of cooking will be slowed down. As this is a quick cooking method the end result will be better if meat is at room temperature before cooking. Take it from the fridge about 10 minutes before you cook (no longer).
Test veal cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy’ and well done is very firm. Rest the meat for a few minutes before serving.

Recipe suggessions based on what you have in your fridge.

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