Lemon Schnitzel

Ingredients

• 2 lemons (unprocessed)
• 4 lemon balm leaves
• 6 tbsp Olive oil
• 8 very thin veal cutlets (ca. 500 g)
• Salt
• Pepper (freshly ground)
• 1 pinch sugar

Instructions

1. 1.

   Wash both lemons hot and pat dry. Slice one lemon into rounds.

2. 2.

   Wash lemon balm, shake off excess water, pluck the leaves and cut them into strips.

3. 3.

   Grate the zest of one lemon finely. Juice one lemon.

4. 4.

   Mix 4 tbsp lemon juice, 4 tbsp olive oil, and the lemon zest together.

5. 5.

   Place each cutlet between two sheets of cling film and pound flat with a meat mallet; season with pepper and drizzle with the mixture, letting it marinate for about an hour.

6. 6.

   Heat 2 tbsp olive oil in a wide pan over medium heat. Pat the cutlets dry and sear them for about one minute on each side.

7. 7.

   Remove the meat and keep warm wrapped in foil.

8. 8.

   Add the lemon mixture to the pan and bring to a boil; season with remaining lemon juice, salt, pepper, and a pinch of sugar.

9. 9.

   Season the meat again, return it to the sauce, reheat briefly. Serve with lemon slices.