2/26/2011

Barbecued veal cutlets with potato rosti & parsley-walnut pesto recipe


The Grilled Recipes kitchen invites you to try Barbecued veal cutlets with potato rosti & parsley-walnut pesto Recipe. Enjoy the best of grilled recipes and learn how to make Barbecued veal cutlets with potato rosti & parsley-walnut pesto. 

Served on a bed of crunchy potato rosti and topped with nutty pesto, these veal cutlets score full points for presentation as well as for taste.

Preparation Time 40 minutes
Cooking Time 45 minutes

Ingredients (serves 8)

8 (about 1.8 kg) potatoes, peeled
Vegetable oil, to shallow-fry and brush
8 veal cutlets

Parsley-walnut pesto
2 1/2 cups firmly packed continental parsley leaves
35g (1/3 cup) walnut halves
30g (1/3 cup) finely grated parmesan
3 garlic cloves, crushed
125ml (1/2 cup) extra virgin olive oil
Grilled Red & Yellow Capsicum Salad (see related recipe), to serve

Method

1. To make the parsley-walnut pesto, place the parsley, walnuts, parmesan, garlic and 2 tablespoons of oil in the bowl of a food processor. Season with salt and pepper. Process until finely chopped. With the motor running, add the remaining oil in a thin, steady stream until smooth and well combined.

2. Line a large baking tray with non-stick baking paper. Coarsely grate 2 potatoes. Place in a colander and use your hands to squeeze out any excess moisture. Add enough oil to a large frying pan to come 5mm up the side of the pan. Heat over medium heat. Add half the grated potato to the pan. Use an egg lifter or palette knife to flatten into a disc. Repeat with remaining grated potato. Cook for 3-4 minutes each side or until golden brown and cooked through. Transfer to the lined tray. Repeat, in 3 more batches, with the remaining potatoes to make 8 rosti.

3. Preheat oven to 200°C. Preheat a large chargrill on high. Brush both sides of the veal with a little oil. Season with salt and pepper. Cook on grill for 3 minutes each side or until browned. Transfer to a baking tray and bake in oven for 8 minutes for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

4. Meanwhile, bake the rosti in the oven for 5 minutes or until crisp and heated through.

5. Divide the potato rosti among serving plates. Top with the veal and a dollop of parsley-walnut pesto. Serve with the salad (see related recipe).

Notes

Make it using the barbecue: In step 3, cook the cutlets on the barbecue grill before transferring to the baking tray. If your barbecue has a hood, reduce heat to low and bake, covered, in the barbecue instead of the oven.

Source
Good Taste - October 2007, Page 97
Recipe by Cynthia Black


More Grilled Recipes:

Texas BBQ Braised Beef Brisket
Grilled Beef Braciole with Grilled Tomato-Basil Relish
Barbecue beef with chimichurri salsa
Thai-style grilled beef
BBQ Beef Shish Kebab
Grilled Beef Tenderloin & Escarole

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