|1 tablespoon||Olive oil|
|100 grams||Fountain Tomato Paste|
|1 tablespoon||Olive oil; extra virgin|
|¼ cup||Fresh mint leaves|
|¼ cup||Fresh basil leaves|
|⅔ cup||Sundried tomatoes|
1. Preheat oven to moderate (180C).
2. Heat oil in a frying pan, sear both sides of the cutlets. Remove from heat. Allow to cool.
3. Place remaining ingredients in a blender, process until mixture is a thick paste consistency. 4. Spread tomato pesto over one side of the cutlets, approximately 1/2cm thick.
5. Place cutlets on a baking tray and bake for approximately 15 minutes.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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