🍽️ Veal Schnitzel with Lemon and Rosemary

Name: Veal Schnitzel with Lemon and Rosemary
Total time: 30 min
Yield: 4 servings
Ingredients: 480 g not too thin veal cutlets (4 not too thin veal cutlets); 2 garlic cloves; 1 tbsp olive oil; 1 tbsp butter; 2 sprigs rosemary; 1 lemon (juice); salt; pepper (from the mill); 40 g parmesan (freshly grated); 1 lemon (sliced)

214 kcal · 30 min · 4 servings

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Ingredients

480 g not too thin veal cutlets (4 not too thin veal cutlets)
2 garlic cloves
1 tbsp olive oil
1 tbsp butter
2 sprigs rosemary
1 lemon (juice)
salt
pepper (from the mill)
40 g parmesan (freshly grated)
1 lemon (sliced)

Instructions

1. Gently press the meat flat and cut it in half to create two thin slices.
2. Peel the garlic cloves and cut them into quarters.
3. Heat the oil and butter in a non-stick pan.
4. Add the garlic to the pan and fry it until golden yellow.
5. Remove the garlic from the pan and set it aside.
6. Fry the veal schnitzels in the hot fat quickly on each side (about 1 to 2 minutes per side).
7. Preheat the grill.
8. Place the lemon slices in a greased baking dish.
9. Distribute the rosemary sprigs over the lemon slices.
10. Place the fried schnitzels on top of the lemons and herbs.
11. Drizzle the schnitzels with lemon juice.
12. Season the schnitzels with salt and pepper.
13. Sprinkle grated Parmesan cheese over the schnitzels.
14. Grill the schnitzels for about 3 to 4 minutes.
15. Remove the schnitzels from the grill as soon as the cheese is melted and the surface is golden yellow.
16. Serve the schnitzels immediately.

Nutrition per serving

kcal: 214
Protein: 28 g · Fett/Fat: 10 g · Carbs: 2 g