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Rosemary veal cutlets with pasta salad
Rosemary veal cutlets with pasta salad
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Prep Time:
10 minutes
Cook Time:
16 minutes
Total Time:
26 minutes
Tender veal cutlets paired with flavorful pasta salad.
Ingredients:
  • 230g (2 1/2 cups) dried farfalle pasta (bow-tie pasta)
  • 150g Swiss brown mushrooms, thinly sliced
  • 40.00 ml chopped fresh continental parsley
  • 60ml (1/4 cup) olive oil
  • 4 (about 200g each) veal loin cutlets
  • 40.00 ml fresh rosemary leaves
Instructions:
  • Preheat the grill to high heat. Boil the pasta in a large saucepan of salted water following package instructions until al dente. Rinse with cold water, then drain well. Combine the pasta back in the pan with mushrooms, parsley, and 1 1/2 tablespoons of oil. Gently mix everything together. Season with salt and pepper to taste.
  • In a small bowl, mix the rest of the oil with garlic. Brush this mixture over both sides of the veal cutlets. Place the cutlets on a wire rack over a baking tray and sprinkle with half of the rosemary. Grill for 4-5 minutes on one side. Flip the cutlets, sprinkle with the rest of the rosemary, and grill for another 4-5 minutes until browned and cooked to your preference. Serve with pasta salad.

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