- Prep time 10 minutes
- Total time 18 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Working one at a time, using meat mallet, pound veal cutlets between 2 large sheets of plastic wrap to 1/3-inch thickness. Rub cutlets on both sides with garlic clove and brush well with oil; season with salt and pepper. Transfer to plate.
In large grill pan over high heat, cook cutlets, one or two at a time, turning halfway through cooking time, until beginning to brown, about 2 minutes. Transfer to clean plate; keep warm. Top generously with Homemade Chimichurri and sprinkle with parsley. Serve with remaining Homemade Chimichurri and Baked Matchstick Fries.
Homemade Chimichurri In bowl of food processor, pulse 1 cup packed fresh flat-leaf parsley and 1/2 cup each packed fresh oregano and fresh cilantro, 2 cloves garlic and 1 shallot, peeled, 1/2 small jalapeño pepper, 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tbsp Worcestershire sauce and 1/4 tsp sea salt until mixture reaches desired consistency. Serve with veal cutlets. Makes about 1 cup.
Nutritional facts Per serving: about
- Calories 470
- Total fat 38 g
- Saturated fat 7 g
- Cholesterol 110 mg
- Sodium 300 mg
- Total carbohydrate 4 g
- Fibre 1 g
- Sugars 1 g
- Protein 28 g
- Iron 3.2 mg
