Lemon and Pepper Veal Cutlets
eatoplan
October 15, 2024
- Prepare the Cutlets:
- Slightly flatten the veal cutlets using a meat mallet for even cooking.
- Dredge the Cutlets:
- In a shallow dish, combine corn flour, salt, and pepper.
- Dredge each cutlet in the mixture, ensuring they are evenly coated.
- Cook the Veal:
- In a large pan, heat a mixture of butter and olive oil over medium heat.
- Add the veal cutlets to the pan and cook for about 3 minutes on each side, or until browned and cooked to your desired doneness.
- Once cooked, remove the veal from the pan and set aside, covering it to keep warm.
- Prepare the Sauce:
- In the same pan, combine cream, sour cream, lemon rind, lemon juice, rosemary, and additional salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 5 minutes, or until the sauce thickens slightly.
- Coat the Cutlets:
- Return the cooked veal cutlets to the pan and coat them thoroughly with the creamy lemon rosemary sauce.
- Serve:
- Serve the veal cutlets alongside pilaf and a green salad for a complete meal.
Reviews
Ingredients:
Adjust Servings
| 14.5oz canned tomatoes diced, undrained, canned | |
| 1.5lb chicken cutlets | |
| 1 eggplant cut into 1/ slices | |
| 2T basil fresh, chopped | |
| 1Clove garlic | |
| 0.25c slivered kalamata olives | |
| 7T olive oil extra-virgin | |
| 1t oregano dried | |
| 6oz provolone cheese sliced | |
| 0.5t pepper flakes red, crushed | |
| 4servings salt & pepper | |
| 4 sub roll | |
| 0.25tsp pepper black | |
| 125g butter softened | |
| 2Tbs corn flour | |
| 0.5cup cream | |
| 2tsp rosemary fresh, chopped | |
| 0.5cup lemon juice | |
| 1tsp lemon rind grated | |
| 1cup olive oil | |
| 1tsp cracked pepper black | |
| 0.5tsp salt | |
| 0.5cup cream sour | |
| 4 veal cutlets |
Directions
1.
Prepare the Cutlets
Slightly flatten the veal cutlets using a meat mallet for even cooking.
Mark as complete
2.
Dredge the Cutlets
1. In a shallow dish, combine corn flour, salt, and pepper. | 2. Dredge each cutlet in the mixture, ensuring they are evenly coated.
Mark as complete
3.
Cook the Veal
1. In a large pan, heat a mixture of butter and olive oil over medium heat. | 2. Add the veal cutlets to the pan and cook for about 3 minutes on each side, or until browned and cooked to your desired doneness. | 3. Once cooked, remove the veal from the pan and set aside, covering it to keep warm.
Mark as complete
4.
Prepare the Sauce
1. In the same pan, combine cream, sour cream, lemon rind, lemon juice, rosemary, and additional salt and pepper to taste. | 2. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 5 minutes, or until the sauce thickens slightly.
Mark as complete
5.
Coat the Cutlets
Return the cooked veal cutlets to the pan and coat them thoroughly with the creamy lemon rosemary sauce.
Mark as complete
6.
Serve
Serve the veal cutlets alongside pilaf and a green salad for a complete meal.
Mark as complete
Share Your Thoughts