Grilled Veal Cutlets
Grilled veal cutlets is a recipe with fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 ml Orange Juice
- 100 g Dried Apricots
- 4 veal cutlets (about 220 g each)
- 1 Garlic clove
- 5 thyme sprigs
- 6 tbsp Olive oil
- Sea salt
- Pepper
- 500 g small cooked potatoes
- 2 tbsp coarsely chopped rosemary
- 200 g pickled silver onions
- 1 tbsp coarsely chopped thyme
Instructions
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1.
Heat the orange juice, add the dried apricots and let steep for about 10 minutes. Rinse the cutlets and pat dry. Cut a pocket on each side and fill with the drained apricots; secure with toothpicks. Peel and finely chop the garlic. Mix with thyme and 4 tbsp oil and brush onto the cutlets. Let marinate for about 20 minutes.
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2.
Grill the cutlets on both sides for 6–8 minutes per side, seasoning with salt and pepper.
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3.
Slice the potatoes lengthwise, toss with 1 tbsp oil and 1 tbsp rosemary, season, and grill until golden brown around 5 minutes. Drain the onions well, then mix with remaining oil, leftover rosemary, chopped thyme, salt, and pepper; grill for another 4–5 minutes until browned.
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4.
Serve all together on plates or a platter.
