Glazed Veal Cutlets with Chive Mash

• 2 large potatoes, peeled and chopped
• 125 g PHILADELPHIA Spreadable Cream Cheese
• 1/4 cup milk
• 2 tablespoons chopped chives
• salt and pepper, to taste
• 2 tablespoons chopped rosemary
• 3 cloves garlic, crushed
• 2 tablespoons oil
• salt and pepper, to taste
• 4 veal cutlets
• 1/2 cup beef stock Safeway 1 lb For $5.99 thru 02/09
• 1/3 cup redcurrant jelly
• 2 tablespoons red wine vinegar
• Steamed asparagus, for serving

1. BOIL the potatoes in a medium saucepan for 1015 minutes or until tender.
2. Drain and mash with the PHILLY and milk.
3. Stir through the chives then season to taste.
4. Keep warm.
5. COMBINE the rosemary, garlic, oil and seasonings.
6. Rub half of the mix over the cutlets.
7. Cook the cutlets in a large nonstick frypan over a high heat for 3 minutes each side or until cooked to your liking.
8. Remove and wrap in foil.
9. Keep warm.
10. REDUCE the heat then add the remaining herb and garlic mixture to the pan and cook gently for 1 minute.
11. Pour in the stock, redcurrant jelly and vinegar, simmer until reduced by one third.
12. Spoon the mash onto serving plates, top with the cutlets, drizzle with glaze and serve with asparagus.
13. Serve immediately.
14. HANDY TIP: Chicken or pork fillets can be used as an alternative to veal cutlets.

potatoes, philadelphia, milk, chives, salt, rosemary, garlic, oil, salt, veal cutlets, beef stock, redcurrant jelly, red wine vinegar, steamed asparagus

Taken from www.kraftrecipes.com/recipes/glazed-veal-cutlets-chive-mash-125663.aspx (may not work)