EatSmarter exclusive recipe

Veal Cutlets

with Sage and Lemon Sauce
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Veal Cutlets

Veal Cutlets - Mediterranean and fresh: Veal cutlets with spinach

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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
473
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie473 kcal(23 %)
Protein58 g(59 %)
Fat24 g(21 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.8 mg(73 %)
Niacin24.1 mg(201 %)
Vitamin B₆0.7 mg(50 %)
Folate86 μg(29 %)
Pantothenic acid2 mg(33 %)
Biotin7.7 μg(17 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C39 mg(41 %)
Potassium958 mg(24 %)
Calcium206 mg(21 %)
Magnesium107 mg(36 %)
Iron10.8 mg(72 %)
Iodine18 μg(9 %)
Zinc5.7 mg(71 %)
Saturated fatty acids4.2 g
Uric acid470 mg
Cholesterol131 mg
Development of this recipe:

Ingredients

for
2
Ingredients
6
thin Veal (each 60 grams)
2 sprigs
1
1
9 ounces
fresh Spinach
2 tablespoons
½ cup
Preparation

Kitchen utensils

1 oven-proof Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Slotted spatula, 1 Meat mallet, 1 Salad spinner, 1 Plastic wrap, 1 Citrus juicer, 1 Plate

Preparation steps

1.
Veal Cutlets preparation step 1

Put veal cutlets with plastic wrap or a freezer bag and gently pound it with a meat mallet or heavy pan.

2.
Veal Cutlets preparation step 2

Rinse sage, shake dry, pluck leaves and chop coarsely.

3.
Veal Cutlets preparation step 3

Rinse lemon in hot water and wipe dry. Peel the shell with a potato peeler thinly, then cut into very thin strips. (Alternatively, pull off with a zester into thin strips.)

4.
Veal Cutlets preparation step 4

Squeeze out lemon juice.

5.
Veal Cutlets preparation step 5

Peel the shallots and finely chop. Rinse spinach and spin dry.

6.
Veal Cutlets preparation step 6

Heat 1 tablespoon oil in an oven-proof pan over high heat. Cook veal cutlets until browned, about 1 minute on each side. Season with salt and pepper and transfer to a preheated oven at 100 °C (fan: 80°C, gas mark 1) (approximately 225°F/convection 175°F) until cooked through. Remove from oven; keep warm.

7.
Veal Cutlets preparation step 7

Wipe out the pan. Heat the remaining oil over medium heat and cook the shallots until translucent, stirring frequently, about 2 minutes. Add the spinach and cook until wilted, stirring frequently, 1-2 minutes. Season with salt and pepper and place on a warm plate.

8.
Veal Cutlets preparation step 8

Combine sage and lemon zest in the pan with 2 tablespoons lemon juice.

9.
Veal Cutlets preparation step 9

Add soy creamer, bring to a boil and season with salt and pepper.

10.
Veal Cutlets preparation step 10

Return veal cutlets along with the accumulated juices to the pan. Remove the meat from the pan, arrange on the spinach and serve with the sauce.