Veal Cutlets with pea mash

  • Serves 4
  • Prep Time 20 mins
  • Cooking Time 15mins
Veal Cutlets with pea mash


  • Serves 4
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  1. Combine the lemon juice, half the lemon rind, garlic and half the olive oil in a shallow glass or ceramic dish. Add the cutlets and turn to coat. Cover and set aside at room temperature for 30 minutes to marinate.
  2. Cook the peas and beans in a saucepan of boiling water to 2-3 minutes or until tender. Drain and return to pan. Coarsely mash. Drizzle with remaining oil and season. Cover and keep warm.
  3. Heat a large chargrill or non-stick frying pan over medium-high heat. Cook the veal for 3-5 minutes each side, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
  4. Meanwhile, combine the parsley, mint and remaining lemon rind in a bowl. In a separate bowl, place salad leaves and drizzle with vinegar. Season and toss to combine.
  5. 5. Divide mash among plates. Sprinkle with feta. Top with a cutlet, sprinkle with parsley mixture and serve with salad.