Veal Cutlets with Australian indigenous flavours
serves two
Preparation time 10 minutes
20 minutes (mostly for potatoes)

ingredients
2 veal cutlets
Ground Native pepperberries
Salt
Olive oil infused with lemon myrtle
1 bunch asparagus, trimmed
Lemon myrtle rainforest spice

For the mash
3 large potatoes
Salt
Bush tomato and parmesan seasoning
100mls warm milk
60g butter, diced

Garnish
Bush tomato chutney

method

• Boil potatoes whole until tender. Drain and cool until cool enough to handle. Peel. Mash well with other ingredients.
• Meanwhile heat griddle pan over high heat. Sprinkle veal with native pepperberries and salt and rub with olive oil.
• Place in hot pan and cook for a few minutes. Turn and continue to cook for a few more minutes for medium. Cook longer if you like well done.

Heat another pan over medium-high heat and add oil and asparagus. Sprinkle with lemon myrtle rainforest spice. Toss frequently.

• Serve mash, a few spears of asparagus and a veal cutlet on each plate. Add a dollop of bush tomato chutney.

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