adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Barbecued veal cutlets with potato rosti and parsley-walnut pesto
0 Likes
Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Veal cutlets on crispy potato bed with nutty pesto for irresistible flavor and elegant presentation.
Ingredients:
  • 8 (about 1.8 kg) potatoes, peeled
  • Vegetable oil, to shallow-fry and brush
  • 8 veal cutlets
  • 625.00 ml firmly packed parsley leaves
  • 35g (1/3 cup) walnut halves
  • 30g (1/3 cup) finely grated parmesan
  • 125ml (1/2 cup) extra virgin olive oil
  • Grilled Red & Yellow Capsicum Salad (see related recipe), to serve
Instructions:
  • In a food processor, combine parsley, walnuts, Parmesan, garlic, and 2 tablespoons of oil. Season with salt and pepper. Blend until finely chopped. Gradually pour in the remaining oil with the processor running until smooth and fully mixed.
  • Prepare a large baking tray with non-stick baking paper. Grate 2 potatoes. Squeeze out excess moisture. Heat oil in a frying pan. Add half of the grated potato, flatten into a disc. Cook until golden brown, then transfer to the lined tray. Repeat with the rest of the potato in batches to make 8 rosti in total.
  • 1. Preheat your oven to 200°C and heat a large chargrill on high. Brush both sides of the veal with oil and season with salt and pepper. Grill for 3 minutes on each side until nicely browned. 2. Transfer the veal to a baking tray and bake in the oven for 8 minutes for a medium cook or until it reaches your desired level of doneness. 3. Place the cooked veal on a plate, cover it with foil, and let it rest for 5 minutes before serving.
  • Bake the rosti in the oven until crisp and heated through, about 5 minutes.
  • Divide the crispy potato rosti onto plates. Add the juicy veal on top and garnish with a spoonful of flavorful parsley-walnut pesto. Serve alongside the fresh salad.

Similar Recipes