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How to make Sticky veal cutlets with pea, mint and feta salad

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 2 teaspoons olive oil
  • 4 (about 250g each) veal loin cutlets, excess fat trimmed
  • 450g (3 cups) frozen peas, thawed
  • 150g Greek feta, crumbled
  • 1 cup shredded fresh mint leaves
  • 1 small red onion, halved, cut into thin wedges
  • 115g (1/3 cup) Rose's ruby red marmalade
  • 1/4 cup chopped fresh mint, extra

Method

  • Step 1 Heat the oil in a large non-stick frying pan over medium-high heat. Add the veal cutlets and cook for 5-6 minutes each side for medium or until cooked to your liking. Transfer to a plate.
  • Step 2 Meanwhile, place the peas, feta, shredded mint and onion in a large bowl and toss to combine.
  • Step 3 Add the marmalade and extra mint to the frying pan and bring to the boil over medium heat. Return the veal to the pan and turn to coat.
  • Step 4 Divide the salad among serving plates. Top with veal and drizzle over the glaze to serve.