Sunday, May 6, 2012


This recipe can be made using veal, chicken or even turkey cutlets.  You can cut the cutlets into smaller sizes or even into strips.  I cut the veal cutlets into smaller pieces for ease of cooking.  This recipe is easy to make and doesn't take long to cook.  I served the cutlets with salad and spaghetti.  The spaghetti had a tomato basil sauce.


1 pound cutlets - veal, chicken or turkey
2 tbsp oil
2 tbsp lemon juice
1 clove garlic, minced
1/2 tsp each of oregano, rosemary and thyme
salt and pepper to taste


In a small bowl, mix the oil, lemon juice, garlic and herbs.  Add the meat and let marinate for at least five minutes or place the bowl in the fridge and refrigerate for up to four hours.

Heat a nonstick frying pan to medium high and add the meat.  Add salt and pepper.  Cook on each side for five minutes.  Besides cooking on top of the stove, you can also grill the meat on the barbeque.   Serves 3 to 4.

Adapted from Anne Lindsay 'Lighthearted at Home'

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