This started out as the Donna Hay Crumbed Veal Cutlets with Minted Peas recipe from the Spring magazine last year. But Morry didnt know that when he started cooking, I just gave him the name of the dish, so he started making it up while I put the boys to bed.
He crumbed some veal cutlets and then baked them. (He made the crumbs from the crust of the loaf of bread I made this morning). When I came down stairs and showed him the recipe, he added a topping of grated parmesan and lemon zest towards the end of cooking. He then boiled the peas and added basil and mint. and drizzled a bit of olive oil over the top before serving.
The meat came from woollies and was really good quality.
A glass of voigner marsanne, something else. mmm tasty!
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