Easy recipe Veal Marsala With Rosemary And Garlic Potatoes Recipe

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one.twenty-fivekg desiree potatoes, unpeeled, cut into about two.fivecm cubes one one/about two tablespoons olive oil three garlic (Recipes by ingridients garlic) cloves, crushed about two tablespoons rosemary leaves, finely choppedStep one Make rosemary and garlic (Recipes by ingridients garlic) potatoes: Preheat oven to about two hundred and twentyC. Place potatoes in a large bowl. Drizzle with oil and season with salt (Recipes by ingridients salt) and pepper. Toss to coat. Place potatoes, in a single layer, in a large roasting pan. Roast for twenty minutes. Veal Marsala With Rosemary And Garlic Potatoes Recipe. Sprinkle over garlic (Recipes by ingridients garlic) and rosemary. Veal Marsala With Rosemary And Garlic Potatoes Recipe. Toss gently to coat. Roast potatoes for a further twenty minutes or until crisp and tender. Veal Marsala With Rosemary And Garlic Potatoes Recipe. Step about two Meanwhile, heat oil and butter in a large, heavy-based frying pan over medium heat until foaming. Season both sides cutlets with salt (Recipes by ingridients salt) and pepper. Veal Marsala With Rosemary And Garlic Potatoes Recipe. Cook, in batches, for three minutes each side or until just cooked. Veal Marsala With Rosemary And Garlic Potatoes Recipe. Transfer to a plate and cover loosely with foil to keep warm. Step three Increase heat to high. Add marsala and cream to frying pan. Simmer for about eight to ten minutes or until sauce reduces and thickens. Stir in one tablespoon lemon. juice (Recipes by ingridients juice) Veal Marsala With Rosemary And Garlic Potatoes Recipe. Return veal (Recipes by ingridients veal) and juices to pan. Veal Marsala With Rosemary And Garlic Potatoes Recipe. Turn to coat. Step four Place cutlets on serving plates and pour over sauce. Serve with rosemary and garlic (Recipes by ingridients garlic) potatoes, beans (Recipes by ingridients beans) and carrots..