Lemon and pepper veal cutlets

Name: Lemon and pepper veal cutlets
Total time: 45 min
Yield: 4 servings
Ingredients: 0.25 tsps black pepper; 125 g butter; 2 Tbs corn flour; 119 ml sour cream; 2 tsps fresh rosemary; 122 ml lemon juice; 1 tsp lemon peel; 216 ml olive oil; 0.5 tsps salt; 4 veal cutlets

A gluten-free and ketogenic main course, these Lemon and Pepper Veal Cutlets are packed with flavors and serve 4 people. This recipe covers 22% of your daily requirements of vitamins and minerals. It's a great dish to prepare for a special dinner or holiday gathering, such as Easter or a celebratory meal.

Ingredients

black pepper

0.25 tsps

butter

125 g

corn flour

2 Tbs

sour cream

119 ml

fresh rosemary

2 tsps

lemon juice

122 ml

lemon peel

1 tsp

olive oil

216 ml

salt

0.5 tsps

veal cutlets

Method

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.

Nutrition:

698 kcal

Carbs

7 g

Fat

57 g

Protein

37 g

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