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Veal cutlets with olive and parsley pesto

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  • 4 x 180–200g veal cutlets
  • 20 green olives, seeds removed
  • 2 limes, grated zest only
  • Juice of one of the limes
  • 2 cloves garlic, peeled and halved
  • 1 tbsp pinenuts
  • 1 cup tightly packed flat (Italian) parsley
  • 1/3 cup extra virgin olive oil
  • 450gm waxy potatoes
  • Chopped fresh oregano
  • Spray oil
  • Sea salt and ground black pepper


  1. Trim the veal cutlets if necessary and refrigerate.
  2. Put the olives, lime zest, lime juice, garlic, pinenuts and parsley into a food processor and start the motor. Gradually pour in the olive oil and work until combined. Remove from processor bowl, cover and refrigerate.
  3. Wash potatoes and peel if desired; cut into halves or quarters if big and boil in water for 3 minutes. Drain and cool. Refrigerate until ready to use.
  4. Remove veal and potatoes from the refrigerator 15 minutes before use to bring them to room temperature; seal the veal on a hot barbecue flat plate and turn the heat down to cook them through. Sprinkle on some oregano and press onto each cutlet with the back of the cooking spatula. Turn only one more time and repeat the oregano on that side. Sprinkle with salt and pepper on the second turning only.
  5. Cook the potatoes well on a hot flat plate and sprinkle with salt and pepper while turning regularly until browned, crisped and cooked through
  6. Lift veal from the barbecue and let rest for 5 minutes; put equal amount of potatoes into the centre of each plate and top with the veal cutlets. Spoon on some of the pesto and put the remainder on the table.
Preparation time
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Two Blues Sauvignon Blanc 2014
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