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10 minutes
15 minutes
25 minutes
- 9.20 gm olive oil
- 4 (about 250g each) veal loin cutlets, excess fat trimmed
- 450g (3 cups) frozen peas, thawed
- 150g Greek feta, crumbled
- 250.00 ml shredded fresh mint leaves
- 1 small red onion, halved, cut into thin wedges
- 115g (1/3 cup) ruby red marmalade
- 62.50 ml chopped fresh mint, extra
- In a large non-stick frying pan over medium-high heat, sizzle the veal cutlets in hot oil for 5-6 minutes per side until cooked to your desired doneness. Plate and serve.
- In a large bowl, mix the peas, feta, shredded mint, and onion together until well combined.
- Combine the marmalade and additional mint in the frying pan. Bring to a boil over medium heat, then add the veal back to the pan and coat evenly.
- Plate the salad, place the veal on top, and generously drizzle the glaze before serving.
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