Summary

Lemon and pepper veal cutlets might be just the main course you are searching for. This gluten free and ketogenic recipe serves 4 and costs $5.74 per serving. One serving contains 665 calories, 38g of protein, and 53g of fat. Only a few people made this recipe, and 7 would say it hit the spot. If you have lemon rind, salt, lemon juice, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is 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.

Instructions

1. Slightly flatten the cutlets with a meat mallet.
2. Combine corn flour, salt and pepper, dredge the cutlets through the mixture.
3. Cook veal in butter and olive oil in a large pan for 3 minutes on each side or until browned and cooked as desired.
4. Remove veal from the pan and set aside. Cover to keep warm.
5. Mix and combine cream, sour cream, lemon rind, lemon juice, rosemary, pepper and salt.
6. Add the mix to the same pan, bring to the boil. Reduce flame and simmer, uncovered, for 5 minutes until sauce thickens slightly.
7. Return the chops to the pan, coat with sauce.
8. Serve with pilaf and green salad.

Ingredients

• 1 black pepper
• 2 Butter, softened
• 3 corn flour
• 4 cream
• 5 fresh rosemary, chopped
• 6 lemon juice
• 7 grated lemon rind
• 8 Olive oil
• 9 cracked black pepper
• 10 salt
• 11 sour cream
• 12 veal cutlets

Directions

• 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.