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Lemony veal cutlets with red capsicum relish


  • Whisk ½ cup olive oil with a generous amount of salt and pepper, the grated rind of 1 lemon and the juice of 2 in a large bowl.
  • Add the veal, toss well and marinate for 20-30 mins.
  • At the same time, to make the relish, heat a little of the capsicum oil with a little olive oil in a heavy-bottomed pan and gently sauté the onion and garlic until tender.
  • Add the capsicums that have been cut into chunks, together with the herbs, seasonings and a splash of stock. Stir well and cook for about 5 mins until the vegies are tender. Remove from the heat and set aside.
  • Heat a little fresh olive oil in a heavy-bottomed pan and seal the veal cutlets on both sides. Then turn the heat down and gently cook, adding the marinade little by little to form a glaze.
  • Serve the veal cutlets with the cooking juices spooned on top and a good dollop of the relish alongside.


  • olive oil
  • sea salt & freshly ground pepper
  • 2 lemons
  • 4-8 veal cutlets
  • 1 jar marinated, roasted red capsicums, with oil
  • 1 medium onion, finely chopped
  • 1 large garlic clove, crushed
  • 3-4 tbsp chopped fresh herbs, eg. basil, parsley & thyme
  • ¼ cup chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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