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Sumac veal cutlets with lemon & mint cream

  • 0:20 Prep
  • 0:10 Cook


  • 1/4 cup finely chopped fresh continental parsley
  • 2 teaspoons sumac
  • 4 (about 200g each) veal cutlets, excess fat trimmed
  • Olive oil spray
  • 85g (1/3 cup) Thomy Delikatess mayonnaise
  • 75g (1/4 cup) light sour cream
  • 2 green shallots, ends trimmed, thinly sliced
  • 1 tablespoon finely chopped fresh mint
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons fresh lemon juice
  • Salt & freshly ground black pepper


  • 1
    Combine the parsley and sumac in a small bowl. Rub both sides of the cutlets with sumac mixture. Preheat a chargrill pan on medium-high. Spray both sides of cutlets with olive oil spray and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • 2
    Meanwhile, combine the mayonnaise, sour cream, green shallot, mint, lemon rind and lemon juice in a medium bowl.
  • 3
    Divide couscous (see related recipe) among bowls. Top with cutlets and a dollop of mayonnaise mixture. Season with salt and pepper to serve.

Source: taste.com.au


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