Marinated Veal Schnitzel with Lemon and Rosemary

Name: Marinated Veal Schnitzel with Lemon and Rosemary
Prep time: 15 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: German
Ingredients: 4 veal schnitzels (about 160 g each); 2 Garlic cloves; 2 tbsp olive oil; 1 tbsp butter; 2 sprigs Rosemary; 1 lemon (juice); 1 lemon (sliced); Salt; freshly ground pepper; 40 g parmesan (freshly grated); oil (for greasing the pan)

Prep: 15min

| Servings: 4 | Cook: 20min

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

Ingredients

4 veal schnitzels (about 160 g each)
2 Garlic cloves
2 tbsp olive oil
1 tbsp butter
2 sprigs Rosemary
1 lemon (juice)
1 lemon (sliced)
Salt
freshly ground pepper
40 g parmesan (freshly grated)
oil (for greasing the pan)

Instructions

1.
Wash and pat schnitzels dry, lightly flatten and cut each in half.
2.
Peel garlic cloves and quarter them.
3.
Heat oil in a non-stick skillet, add garlic and fry until golden brown, then remove. Quickly sear the schnitzels on both sides in the hot oil.
4.
Preheat grill. Place lemon slices in an oiled baking dish, top with rosemary, lay schnitzels over them, drizzle with lemon juice, season with salt and pepper, sprinkle parmesan, and dot with butter flakes. Grill for about 3-4 minutes until golden brown.