Veal Cutlets with Olives
Prep: 15min
|
Servings: 2
|
Cook: 10min
Veal cutlets with olives is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 small veal cutlets
- 100 g black olives
- 2 bunches arugula
- 1 tsp Mustard
- 1 tsp fresh thyme leaves
- 4 tbsp oil
- Salt
- Pepper
Instructions
-
1.
Pat the cutlets thin with a spoon, season lightly with salt and pepper. Halve the olives, pit them, and finely chop. Wash the arugula, shake dry, and pluck the leaves from the stems.
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2.
Mix the chopped olives with thyme leaves and mustard. Lay arugula leaves over each cutlet, spread a thin layer of olive paste on top, then fold the cutlets together and secure with wooden skewers.
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3.
Heat oil in a pan and sear the cutlets on both sides for about 4 minutes. Quickly sauté the remaining arugula, season with salt and pepper, and serve alongside the cutlets.
