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.
Diets
Ingredients
pepper
0.25 tsp
butter
125 g
corn flour
2 Tbs
cream
0.5 cup
rosemary
2 tsp
lemon juice
0.5 cup
lemon rind
1 tsp
olive oil
1 cup
cracked pepper
1 tsp
salt
0.5 tsp
cream
0.5 cup
veal cutlets
4
Cooking in Steps
-
1Slightly flatten the cutlets with a meat mallet.
meat
meat tenderizer -
2Combine 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
corn flour
olive oil
butter
veal
frying pan -
3Remove veal from the pan and set aside. Cover to keep warm.
veal
frying pan -
4Mix and combine cream, sour cream, lemon rind, lemon juice, rosemary, pepper and salt.
lemon juice
lemon peel
sour cream
rosemary
pepper
cream
salt
-
5Add 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 -
6Serve with pilaf and green salad.