Balsamic Roasted Veal Cutlets

Balsamic Roasted Veal Cutlets

Serves 4

1 1/2 tbsp olive oil
8 veal cutlets
4 garlic cloves, unpeeled
1 red onion, cut into wedges
1 tbsp chopped rosemary
250g cherry tomatoes
3 tbsp balsamic vinegar
2 tsp Splenda
2 tbsp chopped parsley

# Pre heat oven to 200’C. Heat oil in a large frying pan over medium heat. Cook cutlets in batches for 4 mins on both sides or until brown.
# Arrange cutlets in a single layer in a large shallow roasting tin. Add garlic, onion, rosemary, tomatoes, vinegar and Splenda. Season with salt and pepper.
# Cover with foil and roast 10-15min then remove foil and roast for another 10-15 min (depending on thickness of cutlets).
# Serve topped with juices from pan and the chopped parsley.

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