Lemon and pepper veal cutlets

Lemon and pepper veal cutlets

  Ready in : 45 mins

Lemon and pepper veal cutlets might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and ketogenic recipe has 698 calories, 38g of protein, and 58g of fat per serving. For $5.74 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 7 people have made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. If you have rosemary, cream, corn flour, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is pretty good.

Ingredients

pepper

pepper

0.25 tsp

butter

butter

125 g

corn flour

corn flour

2 Tbs

cream

cream

0.5 cup

rosemary

rosemary

2 tsp

lemon juice

lemon juice

0.5 cup

lemon rind

lemon rind

1 tsp

olive oil

olive oil

1 cup

cracked pepper

cracked pepper

1 tsp

salt

salt

0.5 tsp

cream

cream

0.5 cup

veal cutlets

veal cutlets

4

Cooking in Steps

  1. 1
    Slightly flatten the cutlets with a meat mallet.

    meat

    meat

    meat tenderizer
    meat tenderizer
  2. 2
    Combine corn flour, salt and pepper, dredge the cutlets through the mixture.Cook veal in butter and olive oil in a large pan for 3 minutes on each side or until browned and cooked as desired.

    salt and pepper

    salt and pepper

    corn flour

    corn flour

    olive oil

    olive oil

    butter

    butter

    veal

    veal

    frying pan
    frying pan
  3. 3
    Remove veal from the pan and set aside. Cover to keep warm.

    veal

    veal

    frying pan
    frying pan
  4. 4
    Mix and combine cream, sour cream, lemon rind, lemon juice, rosemary, pepper and salt.

    lemon juice

    lemon juice

    lemon peel

    lemon peel

    sour cream

    sour cream

    rosemary

    rosemary

    pepper

    pepper

    cream

    cream

    salt

    salt

  5. 5
    Add the mix to the same pan, bring to the boil. Reduce flame and simmer, uncovered, for 5 minutes until sauce thickens slightly.Return the chops to the pan, coat with sauce.

    frying pan
    frying pan
  6. 6
    Serve with pilaf and green salad.