Veal cutlets with wild garlic pesto

Veal cutlets with wild garlic pesto

Total: 20 Min. | Active: 20 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 573 kcal
, Fat: 46 g
, Carbohydrate: 2 g
, Protein: 37 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pesto

20 g wild garlic, roughly chopped
30 g rocket, roughly chopped
50 g almonds, coarsely chopped, roasted
1 dl olive oil
2 tbsp lemon juice
2 tbsp water
¼ tsp salt

Veal cutlets

4 veal cutlets (each approx. 200 g)
¾ tsp salt
1 tbsp olive oil

Salad

250 g red chicory (e.g. Radicchio Trevisano), in leaves
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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.

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