Barbecued veal with jacket potatoes
1 medium, halved, stone removed
4 small, (4x140g), washed
Trimmed veal cutlet
4 medium, (4x130g), fat trimmed
4 slice(s), (4 x 25g slices)
Light sour cream
¼ cup(s), (60ml)
1 tbs, chopped
1 medium, cut into wedges to serve
- Place avocado, lemon juice, salt and freshly ground black pepper in a small bowl, then mash with a fork until combined. Set aside.
- Preheat oven to 200°C or 180°C fan-forced. Wrap potatoes in foil, place on a baking tray and bake for 50–55 minutes or until tender.
- Meanwhile, preheat a chargrill pan over high heat and cook veal for 4–5 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and rest for 5 minutes. Cook bacon in a chargrill pan for 2–3 minutes or until browned.
- Top baked potatoes with avocado, sour cream, chives and bacon, then serve with veal and lemon wedges.