Rosemary and thyme veal cutlets with pumpkin salad
600 g, (kent), cut into thin wedges
1 medium, cut into thin wedges
1 medium, thickly sliced
Trimmed veal cutlet
544 g, (buy 4 x 170g) fat trimmed
1½ tbs, finely chopped, plus extra sprigs to serve
1 tbs, finely chopped
Canned chickpeas, rinsed and drained
1 400g can
1 small, chopped
2 cup(s), (60g)
- Preheat oven to 220°C or 200°C fan-forced. Place pumpkin, onion and capsicum on a large baking tray. Drizzle with half the oil and season with salt and freshly ground black pepper. Bake for 20–25 minutes or until vegetables are tender.
- Meanwhile, place veal on a plate. Sprinkle with chopped thyme and rosemary and season with salt and freshly ground black pepper. Heat remaining oil in a large non-stick frying pan over high heat. Cook veal for 4 minutes each side or until cooked to your liking.
- Place pumpkin mixture in a large bowl. Add chickpeas, avocado and rocket. Toss gently to combine. Drizzle veal with pan juices and serve with salad and extra thyme sprigs.