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Fabulous Recipes

www.fabulousrecipes.net

Italian Cutlets with Garden Vegetables

 

 

Ingredients

8 cutlets

2 tablespoons oil

1 large clove garlic, crushed

½ cup olive oil, extra

4 large potatoes

60g butter

2½ tablespoons lemon juice

3 tablespoons dry sherry

1 teaspoon basil

salt and pepper

2 tablespoons chopped parsley

 

Method

Place cutlets on tray. Combine oil and garlic in a bowl, spoon over cutlets and let stand for 2 hours.

Peel potatoes and carrots and cut into 2.5 cm cubes. Heat extra oil in large frypan, add vegetables and toss until golden brown. Add cutlets and fry until golden brown and tender.

Remove from pan and keep warm.

To remaining butter in pan, add lemon juice, sherry, basil, salt and pepper, and parsley. Bring to the boil and stir constantly; remove pan from heat and put cutlets on serving plate. Add vegetables and spoon sauce over cutlets. Green beans make a good accompaniment.

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