Veal Cutlets With Onion Marmalade

• 2 tsp olive oil
• 1 clove garlic, minced
• 1 tsp cracked black pepper
• 4 (6 oz) veal cutlets
• None None Onion Marmalade
• 1 1/2 tbsp butter
• 2 None large red onions, thinly sliced
• 1/3 cup brown sugar, firmly packed
• 1/4 cup apple cider vinegar
• 2 tbsp orange juice
• 2 tsp fresh rosemary, finely chopped
• 2 cobs corn, trimmed, cut into 1 inch pieces
• 18 oz asparagus, trimmed

1. Preheat grill. In a large bowl, combine oil, garlic and pepper. Add veal and toss to coat in marinade. Cover and chill until required.
2. Meanwhile, to make the onion marmalade, heat butter in a large frying pan over medium heat. Cook onion, stirring, for 3 mins, or until soft and lightly browned. Add sugar, vinegar and orange juice. Cook, stirring, for 15 mins, or until onion caramelizes. Remove from heat and stir in rosemary.
3. Grill corn and asparagus for 3-5 mins, or until lightly browned and cooked to your liking. Remove from pan and cover to keep warm.
4. Grill veal for 7-8 mins per side, or until cooked to your liking. Serve veal, corn and asparagus topped with onion marmalade.

olive oil, clove garlic, black pepper, veal cutlets, onion marmalade, butter, red onions, brown sugar, apple cider vinegar, orange juice, rosemary, cobs corn

Taken from recipes-plus.com/api/v2.0/recipes/32543 (may not work)