Rosemary veal cutlets with pasta salad

Juicy veal cutlets are perfectly complemented by the lightly seasoned pasta salad.

Recipe «Rosemary veal cutlets with pasta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 16 minutes. To make this dish at home by prescription from the author Gomer would need: 230g dried farfalle, 150g Swiss brown mushrooms, thinly sliced, 2 tbsp chopped fresh continental parsley, 60ml olive oil, Salt & freshly ground black pepper , 2 garlic cloves, crushed, 4 veal loin cutlets, 2 tbsp fresh rosemary leaves .

Ingredients:

• 230g dried farfalle 
• 150g Swiss brown mushrooms, thinly sliced 
• 2 tbsp chopped fresh continental parsley 
• 60ml olive oil 
• Salt & freshly ground black pepper 
• 2 garlic cloves, crushed 
• 4 veal loin cutlets 
• 2 tbsp fresh rosemary leaves 

Instructions

1. 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.
2. 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.