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🍽️ Lamb Cutlets Marinated with Lemon and Rosemary

397 kcal · 30 min · 4 servings

Ingredients

• 4 veal cutlets (approx. 160 g each)
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp butter
• 2 sprigs rosemary
• 1 lemon (juice)
• 1 lemon (sliced)
• salt
• pepper (from the mill)
• 40 g parmesan (freshly grated)
• oil (for the dish)

Instructions

1. 1. Rinse the veal cutlets under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Gently press the cutlets flat.
4. 4. Cut each cutlet in half.
5. 5. Peel the garlic cloves.
6. 6. Cut the garlic cloves into quarters.
7. 7. Pour the oil into a non-stick pan.
8. 8. Heat the oil in the pan.
9. 9. Add the garlic to the hot pan.
10. 10. Fry the garlic until golden brown.
11. 11. Remove the garlic from the pan and set it aside.
12. 12. Place the cutlet pieces into the remaining hot oil.
13. 13. Sear the cutlets briefly over high heat.
14. 14. Turn the cutlets to briefly fry the other side as well.
15. 15. Preheat the grill.
16. 16. Place the lemon slices in a greased baking dish.
17. 17. Place the rosemary sprigs on top of the lemon slices.
18. 18. Place the seared cutlets on top of the herb-lemon bed.
19. 19. Drizzle the cutlets with lemon juice.
20. 20. Season the cutlets with salt.
21. 21. Season the cutlets with pepper.
22. 22. Sprinkle Parmesan cheese over the cutlets.
23. 23. Distribute the butter flakes over the cutlets.
24. 24. Place the baking dish on the grill.
25. 25. Grill the cutlets for about 3 to 4 minutes.
26. 26. Grill them until they are golden brown.

Nutrition per serving

• kcal: 397
• Protein: 45 g · Fett/Fat: 23 g · Carbs: 2 g