Lemon and pepper veal cutlets
You can never have too many main course recipes, so give Lemon and pepper veal cutlets a try. This gluten free recipe serves 4 and costs $5.74 per serving. One portion of this dish contains roughly 38g of protein, 53g of fat, and a total of 651 calories. If you have lemon rind, pepper, corn flour, and a few other ingredients on hand, you can make it. 7 people have tried and liked this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is solid. If you like this recipe, take a look at these similar recipes: Veal Cutlets With Lemon Caper Sauce, Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad, and Sauteed Veal Cutlets | Saltimbocca.
Servings: 4
Ingredients:
¼ tsp black pepper
125g Butter, softened
2 Tbs corn flour
½ cup cream
2 tsp fresh rosemary, chopped
½ cup lemon juice
1 tsp grated lemon rind
1 cup Olive oil
1 tsp cracked black pepper
½ tsp salt
½ cup sour cream
4 veal cutlets
Equipment:
meat tenderizer
frying pan
Cooking instruction summary:
- Slightly flatten the cutlets with a meat mallet.
- 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.
- Remove veal from the pan and set aside. Cover to keep warm.
- Mix and combine cream, sour cream, lemon rind, lemon juice, rosemary, pepper and salt.
- 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.
- Serve with pilaf and green salad.
Step by step:
1. Slightly flatten the cutlets with a meat mallet.
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.
3. Remove veal from the pan and set aside. Cover to keep warm.
4. Mix and combine cream, sour cream, lemon rind, lemon juice, rosemary, pepper and salt.
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.
6. Serve with pilaf and green salad.
Nutrition Information:
covered percent of daily need
