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Veal cutlet with cheese, lentil mash & Italian capsicum
Veal cutlet with cheese, lentil mash & Italian capsicum
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulge in a gourmet veal cutlet recipe for a special meal.
Ingredients:
  • 4 small red capsicums, deseeded and cut into thick strips lengthwise
  • 1 red onion, halved and sliced into thin wedges
  • 60.00 ml fresh oregano leaves
  • Salt & freshly ground black pepper
  • 4 large desiree potatoes, peeled and cut into quarters
  • 125ml milk
  • 82.50 ml grated Jarlsberg cheese
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 400g can brown lentils, rinsed and drained
  • 4 veal loin cutlets, excess fat trimmed (about 200g each)
  • 9.20 gm olive oil, extra
Instructions:
  • In a large saucepan, sauté the olive oil, capsicum, onion, and oregano over moderate heat for 45 minutes, stirring occasionally, until the capsicum is soft. Season with salt and pepper to taste.
  • In a large saucepan, add potatoes and cover with cold water. Season with salt and bring to a boil over medium-high heat. Boil for 15 minutes or until potatoes are cooked. Drain and mash with milk and grated Jarlsberg cheese. Gently fold in the lentils and cover to keep warm.
  • Crush coriander seeds and cumin in a mortar and pestle. Coat the cutlets with the crushed spices, and season with salt and pepper. Heat oil in a frying pan over moderate heat. Cook veal for 4 minutes on each side or to desired doneness.
  • Plate the veal alongside the mashed potatoes and top it with the sautéed Italian bell peppers.

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