Veal Cutlets with Chilli Garlic Broccolini

I’ve been feeling a cold come on, so the only way to nip it in the butt is red meat, chilli, lemon, garlic and greens. This is the perfect meal to partner with pumpkin soup as entree to chase away winter blues

Paleo – serves 2


  • 2 x grass fed veal cutlets (approx 250g incl bones)
  • 1 bunch broccolini
  • 1 bullet red chilli, sliced and seeds removed
  • 2 cloves garlic, sliced
  • 2 large fresh basil leaves, shredded
  • 1/2 lemon
  • 2 tbsp olive oil


  • Let veal reach room temperature and season with cracked black pepper and celtic sea salt
  • Heat a medium frypan with 1/2 tsp olive oil, and once warm add veal. Cook for 2 – 3 minutes each side depending on thickness. Veal should be slightly pink in the middle, but not look rare like a rare steak
  • Steam broccolini
  • Remove veal from the frypan and let rest. Wipe pan clean of juices, add remaining olive oil and turn the heat to high
  • Add garlic and chilli and take pan off the heat. After approx 1 minute (garlic should go slightly golden), add broccolini. Toss through and serve immediately with a sprinkle of fresh garlic and a squeeze of lemon juice



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