Veal cutlets with wild garlic pesto

Name: Veal cutlets with wild garlic pesto
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 20 g wild garlic; 30 g rocket; 50 g almonds; 250 g red chicory; 4 veal cutlets; 2 tbsp water; 1 dl olive oil; 1 tbsp olive oil; 2 tbsp lemon juice; 1 tsp salt

salad Spring

Total: 20 min. | Active: 20 min.

lactose-free, gluten-free, Low Carb

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Ingredients

for 4 person

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

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

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

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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