Glazed Veal Cutlets with Chive Mash

I found this yummy recipe in a Philadelphia Cream Cheese promotional cook book called "Simply Heaven". I found it in Woolworths last week and it was free if you bought 3 Philadelphia products. There are also some great recipes on the Philadelphia Cheese web site; http://www.philadelphiacreamcheese.com.au/Recipes/Dinner.aspx
The pan fried veal cutlets were rubbed with rosemary, garlic and olive oil before cooking and then served with a glaze made in the same pan. The glaze was made with redcurrant jelly, red wine vinegar and beef stock.The cutlets were very moist and tender. As we like our meat well done I just put the lid on the fry pan for the last 5-10 minutes to retain the moisture until they were cooked through.  The cutlets were served with potato which was mashed with Philadelphia Cheese, milk and chives and had a lovely texture and flavour.
This was a very flavoursome, easy dish.
Rating 8 out of 10.