Juicy veal cutlets are perfectly complemented by the lightly seasoned pasta salad.
- Preheat grill on high. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Rinse under cold running water. Drain well. Return to the pan with mushrooms, parsley and 1 1/2 tablespoons of the oil. Gently toss to combine. Taste and season with salt and pepper.
- Meanwhile, combine remaining oil and garlic in a small bowl. Brush over both sides of the veal cutlets. Place cutlets on a wire rack over a baking tray and sprinkle with half the rosemary. Cook under preheated grill for 4-5 minutes on one side. Turn and sprinkle with remaining rosemary and cook for a further 4-5 minutes or until brown and cooked to your liking. Serve veal cutlets with pasta salad.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set