Veal Cutlet with La Giardiniera di Morgan

Ingredients
Veal Cutlet
Morgan’s Giardiniera
Vegetable Garden Sauce
Rosemary
Sage
Traditional Balsamic Vinegar of Modena PDO

Method
Grill the veal cutlet, keeping the meat pink and then add chopped aromatic herbs.
Serve with drained Morgan’s Giardiniera mixed pickled vegetables and complete with a spoonful of Vegetable Garden Sauce.

Note: if you want to enrich this refreshing summer dish, serve it with Greek yoghurt, fresh mint leaves and a little lime juice.

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