Light lemon veal schnitzel

Finely beaten veal escalope, flavored with lemon and herbs, crispy on the outside and tender on the inside, a lighter version of schnitzel.

Gluten-Free
schedule Prep (min)
15 min
whatshot Cook (min)
10 min
timer Total (min)
25 min
account_circle Servings
4
320 kcal
Par portion
18.0 g
Lipides
34.0 g
Protéines
2.0 g
Glucides nets
Ingredients
4 very thin veal escalopes, 150g each 4 very thin veal escalopes, 150g each
2 tablespoons of olive oil 2 tablespoons of olive oil
Juice of 1 fresh lemon Juice of 1 fresh lemon
2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
Salt and freshly ground pepper Salt and freshly ground pepper
Instructions
  1. Lightly beat each cutlet with a mallet until uniform thickness.
  2. Heat the oil in a frying pan.
  3. Arrange on a plate, sprinkle with fresh lemon juice, sprinkle with parsley and serve hot.
Tips
  • Do not overcook the veal to maintain its tenderness.

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Karl Fischer Germany

Chef Karl Fischer

Germany

Modern-German

Hearty, technique-led plates using seasonal produce and lean proteins with lighter sauces.

10 Articles 6 Recipes
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