Lemon Cutlet
Lemon cutlet is a recipe with fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 onions
- 1 untreated lemon
- 1 handful parsley
- 4 veal cutlets (≈125 g each)
- Salt
- 3 Tbsp plant oil
- 120 ml Vegetable broth
- 200 g MinusL whipping cream (bottle)
- 1 tbsp green peppercorns (jar)
- Pepper
- sugar
Instructions
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1.
Preheat the oven to 70°C fan.
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2.
Peel and finely dice the onions. Wash the lemon hot, pat dry, grate a little zest and squeeze out the juice. Wash the parsley, shake dry and finely chop.
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3.
Wash the cutlets, pat dry and season with a bit of salt. In a large pan brown each side in 2 tbsp hot oil for about 2 minutes. Then keep warm in the oven. Sauté the onion cubes in the remaining oil until translucent. Deglaze with broth and cream and let simmer slightly. Add green peppercorns, parsley, 1-2 tsp lemon juice, about ½ tsp lemon zest and season with salt, pepper, a pinch of sugar and more lemon juice. Return the cutlets to the sauce and serve with salted potatoes if desired.
