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- Veal cutlets with wild garlic pesto
Veal cutlets with wild garlic pesto
Nutrition facts per serving:
- Energy in kcal about 573
- Fat about 46g
- Carbohydrates about 2g
- Protein about 37g
This is needed
This is needed
for 4 people
Pesto
- 20 g wild garlic, roughly chopped
- 30 g rocket, roughly chopped
- 1 dl olive oil
- 50 g almond, coarsely chopped, roasted
- 2 tbsp lemon juice
- 2 tbsp water
- 0.25 tsp salt
Veal cutlets
- 4 veal cutlets (each approx. 200 g)
- 1 tbsp olive oil
- 0.75 tsp salt
Salad
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- 250 g red chicory (e.g. Radicchio Trevisano), in leaves
And that's how it's done
And that's how it's done
Pesto
Puree the wild garlic with all the other ingredients up to and including the salt.
Veal cutlets
Salt the cutlets, spread 2 tbsp of pesto on top. Heat the oil in a frying pan. Fry the cutlets for approx. 2 mins. on each side. Remove from the oven, cover and leave to rest for approx. 5 mins.
Salad
Plate up the chicory, arrange the cutlets on top, drizzle with the pesto.
