Fried veal cutlets with herb salad
Indulge in crispy fried veal cutlets paired with a delightful herb salad. The perfect combination of flavors and textures for a truly satisfying meal.
Ingredients:
- 6 (12-ounce) veal rib chops, cut 1-inch thick
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped rosemary
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- Kosher salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
Instructions:
- Massage the veal chops with olive oil, chopped rosemary, and black pepper. Allow the chops to sit at room temperature for 10 minutes.
- In a large skillet, melt the butter over medium-high heat until it turns golden brown, approximately 1 minute. Season the veal chops with salt. Place them into the skillet and sauté over medium-high heat, turning occasionally, until they turn golden and the temperature reaches 125°F when checked with a meat thermometer, for about 15 minutes. Place the chops on a serving dish.
- Squeeze in the lemon juice and water into the skillet and simmer for 1 minute, scraping off any browned bits from the bottom with a wooden spoon. Pour the sauce from the pan over the veal chops and serve immediately.
Summary:
- Calories: 2679 kcal
- Fat: 164 g
- Protein: 123 g
- Carbs: 178 g
- Potassium: 2699 mg
- Magnesium: 280 mg