Lemon and pepper veal cutlets
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 61.00
- Health score: 12.00
- Weight Watcher points: 25.00
Summary
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. Try Veal Cutlets With Lemon Caper Sauce, Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad, and Sauteed Veal Cutlets | Saltimbocca for similar recipes.
Ingredients
pepper0.25 tsp
butter125 g
corn flour2 Tbs
cream0.5 cup
rosemary2 tsp
lemon juice0.5 cup
lemon rind1 tsp
olive oil1 cup- cracked pepper1 tsp
salt0.5 tsp
cream0.5 cup
veal cutlets4
Instructions
Step 1
Slightly flatten the cutlets with a meat mallet.
Step 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.
Step 3
Remove veal from the pan and set aside. Cover to keep warm.
Step 4
Mix and combine cream, sour cream, lemon rind, lemon juice, rosemary, pepper and salt.
Step 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.
Step 6
Serve with pilaf and green salad.
Categories
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, ketogenic