Grilled veal cutlet with spring pea puree
Fresh peas are a genuine seasonal treat. They taste better in spring - they're sweeter, more tender and flavoursome. Although modern freezing, canning and packaging have provided convenience in terms of time saved, the price has been loss of flavour.
Ingredients
4 veal cutlets
400g shelled peas
50g butter
4 tbsp extra virgin olive oil
Salt and pepper to taste
Method
Heat 1 tbsp of the olive oil on a flat grill or frypan.
Fry the cutlets for 2-3 minutes on each side on a medium heat, depending on thickness. Season with salt and pepper, turn off heat and allow the cutlets to rest in the pan.
Cook the peas in plenty of salted boiling water for a few minutes until tender. Drain and puree in a food processor while hot with the butter and the remaining 3 tbsp of olive oil.
Season and serve with the veal cutlet. Also good with grilled or barbecued beef or fish.
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