Ingredients
1/4 cup dry sherry
1/4 cup light soya sauce
8 whole leaf lettuce
1 carrot (grated)
For salad:
2 red apples (diced)
1/2 cup light sour cream
1/4 cup pineapple juice
2 tbsp slivered almonds
8 new baby potatoes
Method
Trim cutlets of any visible fat. Marinate cutlets in sherry and soya sauce. Stand 10 minutes. Drain and reserve marinade.
Reserve 4 lettuce cups. Cut up the rest into bite size pieces, combine with grated carrot and diced apples. Toss with combined sour cream and pineapple juice.
Preheat grill on high. Toast almonds under grill for 2-3 minutes.
Remove and set aside. Reduce heat to medium high and grill cutlets for 5 to 7 minutes each side, brushing occasionally with reserved marinade.
Steam or microwave potatoes for 6-8 minutes.
Spoon salad into reserved lettuce cups and sprinkle with toasted almonds. Serve cutlets with salad and potatoes.
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