Chicory with Veal Cutlets
Chicory with veal cutlets is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 small veal cutlets
- 1 tbsp Olive Oil
- 20 g butter
- juice of one lemon
- 20 ml Noilly Prat
- 2 stalks chicory
- 1 tsp lemon juice
- 50 g grated Parmesan
- 20 g butter
- 20 g parmesan cheese (whole)
- 2 sprigs marjoram
Instructions
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1.
Clean the chicory, cut it lengthwise in half, remove the core and loosen the leaves. Place them in a greased baking dish. Drizzle with lemon juice, season with salt and pepper, sprinkle grated cheese on top, and add butter shards.
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2.
Bake in the oven at 175°C for 15 minutes. Wash the veal cutlets and pat dry. Heat oil and butter, then sear each side of the meat for 2 minutes. Remove from pan and wrap in foil.
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3.
Deglaze the pan with lemon juice and Noilly Prat, reduce to a sauce. Distribute the gratin on plates, add the veal cutlets, drizzle with lemon sauce, and grate parmesan over the chicory. Garnish with marjoram sprigs.
