Grilled veal cutlets with lime, olive oil, roasted tomatoes, grated parmesan and spinach ravioli


  • 4 pieces of veal cutlets
  • 9 tbsp olive oil
  • 600 gram vine tomatoes
  • 1 tbsp dried Italian herbs
  • 1 clove garlic, finely chopped
  • 500 gram fresh spinach ravioli
  • 4 tbsp grated parmesan
  • 1 lime, grated peel and juice
  • Salt
  • Pepper
0 - 30 minutes
veal cutlets
veal grilling
Edgar Buhrs culinair


Remove the cutlets from the fridge, rub with the olive oil and leave for 10 min. Grill the cutlets for 1.5 minutes on each side in a medium-heated pan. Let the meat rest for a few minutes on a warm plate, covered with cellophane. Sprinkle with salt and pepper before cutting.

Clean and halve the tomatoes. Fry the tomatoes in the olive oil. Add the garlic, salt, pepper and Italian herbs last. Boil the ravioli for 3 minutes in salted water.

Divide the tomatoes and ravioli between 4 warm plates. Slice the cutlets in half with a sharp knife. Put them on the plates and sprinkle with lime zest and parmesan. Sprinkle with the lime juice and olive oil.

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