Sticky veal cutlets with pea, mint and feta salad

Add the finishing touch to tender veal with a minty marmalade glaze.

Recipe «Sticky veal cutlets with pea, mint and feta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp olive oil, 4 veal loin cutlets, excess fat trimmed, 450g frozen peas, thawed, 150g Greek feta, crumbled, 1 cup shredded fresh mint leaves , 1 small red onion, halved, cut into thin wedges, 115g Rose's ruby red marmalade, 1/4 cup chopped fresh mint, extra .

Ingredients:

• 2 tsp olive oil 
• 4 veal loin cutlets, excess fat trimmed 
• 450g frozen peas, thawed 
• 150g Greek feta, crumbled 
• 1 cup shredded fresh mint leaves 
• 1 small red onion, halved, cut into thin wedges 
• 115g Rose's ruby red marmalade 
• 1/4 cup chopped fresh mint, extra 

Instructions

1. Heat the oil in a large non-stick frying pan over medium-high heat. Add the veal cutlets and cook for 5-6 minutes each side for medium or until cooked to your liking. Transfer to a plate.
2. Meanwhile, place the peas, feta, shredded mint and onion in a large bowl and toss to combine.
3. Add the marmalade and extra mint to the frying pan and bring to the boil over medium heat. Return the veal to the pan and turn to coat.
4. Divide the salad among serving plates. Top with veal and drizzle over the glaze to serve.