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| Prep | 5 min | |
| Cook | 25 min | |
| Other | 30 min (Marinating) |
Method
To make marinade mix rosemary, tarragon, parsley, olive oil and lemon juice and pour into a shallow dish. Add meat and turn to coat thoroughly. Cover and allow to marinate for 30 minutes.
Preheat oven to 180°C (350°F).
Place fennel and onion in a baking dish and drizzle with oil. Bake for 20 minutes.
Meanwhile, preheat grill plate or barbecue grill to hot. Add cutlets and cook for 1 minute each side, or until done to your liking. Set aside to rest.
Toss spinach leaves through hot vegetables and lightly season. Arrange on serving plates and top with cutlets.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 2 |
| Bread & Cereals | 0 |
| Vegetables | 1 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 2 |
| Indulgences | 0 |
| Calories | 730 |
| Protein | 79.2 g |
| Total fat | 40 g |
| - Saturated fat | 13.4 g |
| Total carbohydrates | 10.5 g |
| - Total sugars | 10.2 g |
| Fibre | 5.8 g |
| Sodium | 316 mg |
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