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Lemon and pepper veal cutlets

 
One serving costs about $5.74 One serving costs about $5.74

$5.74 per serving

7 people like this recipe

7 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:56%

Spoonacular Score: 56%

 

Lemon and pepper veal cutlets might be just the main course you are searching for. This gluten free and ketogenic recipe serves 4 and costs $5.74 per serving. One serving contains 665 calories, 38g of protein, and 53g of fat. Only a few people made this recipe, and 7 would say it hit the spot. If you have lemon rind, salt, lemon juice, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is good. Try Veal Cutlets With Lemon Caper Sauce, Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad, and Sauteed Veal Cutlets | Saltimbocca for similar recipes.

Ingredients

Servings:
0.25 tsps
0.25 tsps black pepper
black pepper
4.41 oz
4.41 oz butter
butter
2 Tbs
2 Tbs corn flour
corn flour
0.5 cup
0.5 cup cream
cream
2 tsps
2 tsps fresh rosemary
fresh rosemary
0.5 cup
0.5 cup lemon juice
lemon juice
1 tsp
1 tsp lemon rind
lemon rind
1 cup
1 cup olive oil
olive oil
1 tsp
1 tsp black pepper
black pepper
0.5 tsps
0.5 tsps salt
salt
0.5 cup
0.5 cup sour cream
sour cream
4
4  veal cutlets
veal cutlets
0.25 tsps black pepper
0.25 tsps
black pepper
4.41 oz butter
4.41 oz
butter
2 Tbs corn flour
2 Tbs
corn flour
0.5 cup cream
0.5 cup
cream
2 tsps fresh rosemary
2 tsps
fresh rosemary
0.5 cup lemon juice
0.5 cup
lemon juice
1 tsp lemon rind
1 tsp
lemon rind
1 cup olive oil
1 cup
olive oil
1 tsp black pepper
1 tsp
black pepper
0.5 tsps salt
0.5 tsps
salt
0.5 cup sour cream
0.5 cup
sour cream
4  veal cutlets
4
veal cutlets

Equipment

meat tenderizer
meat tenderizer
frying pan
frying pan
meat tenderizer
meat tenderizer
frying pan
frying pan


Instructions

  1. Slightly flatten the cutlets with a meat mallet.
  2. Combine corn flour, salt and pepper, dredge the cutlets through the mixture.
  3. Cook veal in butter and olive oil in a large pan for 3 minutes on each side or until browned and cooked as desired.
  4. Remove veal from the pan and set aside. Cover to keep warm.
  5. Mix and combine cream, sour cream, lemon rind, lemon juice, rosemary, pepper and salt.
  6. Add the mix to the same pan, bring to the boil. Reduce flame and simmer, uncovered, for 5 minutes until sauce thickens slightly.
  7. Return the chops to the pan, coat with sauce.
  8. Serve with pilaf and green salad.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.74
Ingredient
¼ teaspoons black pepper
125 grams butter
2 Tbs corn flour
½ cups cream
2 teaspoons fresh rosemary
½ cups lemon juice
1 teaspoon lemon rind
1 cup olive oil
1 teaspoon black pepper
½ cups sour cream
4 veal cutlets
Price
$0.01
$1.07
$0.03
$0.65
$0.17
$0.83
$0.17
$2.57
$0.06
$0.78
$16.61
$22.95

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
650k Calories
37g Protein
52g Total Fat
7g Carbs
12% Health Score
Limit These
Calories
650k
33%

Fat
52g
81%

  Saturated Fat
29g
181%

Carbohydrates
7g
2%

  Sugar
1g
2%

Cholesterol
255mg
85%

Sodium
656mg
29%

Get Enough Of These
Protein
37g
75%

Vitamin B3
16mg
81%

Phosphorus
444mg
44%

Vitamin B6
0.84mg
42%

Vitamin B2
0.56mg
33%

Vitamin B12
1µg
33%

Vitamin A
1413IU
28%

Zinc
4mg
28%

Selenium
17µg
24%

Potassium
746mg
21%

Vitamin B5
2mg
21%

Vitamin E
2mg
17%

Vitamin C
12mg
16%

Magnesium
56mg
14%

Vitamin K
14µg
14%

Vitamin B1
0.17mg
11%

Copper
0.21mg
11%

Iron
1mg
9%

Folate
35µg
9%

Calcium
78mg
8%

Manganese
0.16mg
8%

Vitamin D
0.79µg
5%

Fiber
0.58g
2%

covered percent of daily need

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