Kalbschnitzel marinated with lemon and rosemary

Name: Kalbschnitzel marinated with lemon and rosemary
Prep time: 15 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: German
Ingredients: 480 g not too thin veal cutlets (4 not too thin veal cutlets); 2 Garlic cloves; 1 EL olive oil; 1 EL Butter; 2 sprigs Rosemary; 1 lemon (juice); Salt; Pepper (freshly ground); 40 g parmesan (freshly grated); 1 lemon (sliced)

Prep: 15min

| Servings: 4 | Cook: 20min

Kalbschnitzel marinated with lemon and rosemary is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!

Ingredients

480 g not too thin veal cutlets (4 not too thin veal cutlets)
2 Garlic cloves
1 EL olive oil
1 EL Butter
2 sprigs Rosemary
1 lemon (juice)
Salt
Pepper (freshly ground)
40 g parmesan (freshly grated)
1 lemon (sliced)

Instructions

1.
Press the meat lightly flat and halve it. Peel the garlic, quarter it. Heat oil and butter in a non‑stick pan, add the garlic and fry until golden yellow, then remove. Quickly sear the cutlets in the oil on each side over high heat (about 1–2 minutes per side).
2.
Preheat the grill. Place lemon slices in a greased baking dish, sprinkle rosemary over them, lay the cutlets on top, drizzle with lemon juice, season with salt and pepper, and scatter parmesan on top. Grill for about 3–4 minutes until the cheese melts and the surface turns golden yellow, then serve immediately.