Sticky veal cutlets with pea, mint and feta salad
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No matter if you are planning an elaborate menu or simply going in advance for tomorrow Sticky veal cutlets with pea, mint and feta salad. This recipe comes in many decades of enjoying it in the kitchen. I discover that including a couple ingredients into some recipe provides depth to what exactly is ordinarily bland. You might well be on the lookout for milder foods to make with your leftovers. Nice and mild Sticky veal cutlets with pea, mint and feta salad ideal for post-vacation. The ingredients in this recipe get your tongue pounding, also are very waist-friendly once you need a'bite' after an active vacation. Using several ingredients as alternate options, this soup is filled using a fall and spicy flavor that produces it creamy. The perfect Sticky veal cutlets with pea, mint and feta salad to warm up you on cool winter days. Best for utilizing leftover.
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How to make Sticky veal cutlets with pea, mint and feta salad
Yield = 4Prep 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.
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