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🍽️ Veal cutlets with citrus salad

585 kcal · 30 min · 4 servings

Ingredients

• 2 oranges
• 1 pink grapefruit
• salt
• pepper
• 1 red onion
• 1 bulb fennel
• 25 g pistachios
• 0.5 lemon
• 4 tbsp olive oil
• 300 g veal fillet (6 veal fillets)
• 2 sprigs rosemary

Instructions

1. 1. Peel the oranges and the grapefruit using a sharp knife.
2. 2. Make sure to remove all the white bitter pith.
3. 3. Cut the fruit flesh into thick slices.
4. 4. Place the slices on a large plate.
5. 5. Season the fruit lightly with salt and pepper.
6. 6. Peel the red onion.
7. 7. Cut the onion into very thin rings.
8. 8. Clean the fennel.
9. 9. Cut the fennel bulb into very fine cubes or thin strips.
10. 10. Wash the fennel fronds.
11. 11. Shake the greens dry.
12. 12. Finely chop the fennel fronds.
13. 13. Coarsely chop the pistachios.
14. 14. Lightly toast the pistachios in a pan.
15. 15. Add all prepared ingredients over the fruit slices.
16. 16. Squeeze a lemon and add the juice.
17. 17. Whisk two tablespoons of lemon juice with some salt and pepper.
18. 18. Stir in three tablespoons of olive oil into the dressing mixture.
19. 19. Pour the dressing over the salad.
20. 20. Let the salad marinate for ten to twenty minutes.
21. 21. Pat the veal fillet pieces dry with kitchen paper.
22. 22. Place the meat pieces between two layers of cling film.
23. 23. Pound the meat slightly flat with a meat mallet.
24. 24. Wash the rosemary sprigs.
25. 25. Shake the herbs dry.
26. 26. Heat the remaining olive oil in a non-stick pan.
27. 27. Fry the veal fillet pieces in the hot oil.
28. 28. Add the rosemary to the meat.
29. 29. Fry the meat for about one minute on each side.
30. 30. Season the meat with salt and pepper to taste.
31. 31. Serve the meat together with the salad.

Nutrition per serving

• kcal: 585
• Protein: 48 g · Fett/Fat: 29 g · Carbs: 27 g