Recipe:Baked veal cutlet with white wine sauce

Baked Veal Cutlet with White Wine Sauce is a delicious recipe made with veal cutlets and herbs and then topped with a delicious white wine sauce and garnished with a slice of lemon and thyme. And with a whopping 63 grams of protein per serving and only 800 calories, it's a nutritious meal.

Recipe baked veal cutlet with white wine sauce

INGREDIENTS

3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
½ tablespoon fresh thyme leaves
3 tablespoons garlic paste (or 2 cloves garlic, finely chopped)
2 veal chops
Salt pepper
3 tablespoons dry white wine
3 tablespoons chicken stock
1 teaspoon fresh lemon juice
1 tablespoon butter

INSTRUCTION:

In a small bowl, whisk together oil, rosemary, thyme, garlic paste and a pinch of salt. Let the flavors blend for 15-30 minutes.
Pat the cutlets dry and season well with salt and black pepper. Pour marinade over the chops and rub all over. Let them marinate for 15 minutes at room temperature.
Heat a large cast iron or heavy non-stick pan over medium heat, once hot add 1 tablespoon of olive oil to the pan, add the chops, as well as the remaining marinade.
Fry the cutlets in the pan, turning once or twice as desired (remember, the meat will continue to cook after it is removed from the pan). Place the cutlets on a plate.
Deglaze the pan with the wine and scrape up any brown bits with a spatula. Add the stock, lemon and butter and bring to the boil, stirring occasionally.
Season with salt and pepper and let the sauce cook for a few more minutes.
Place the sauce over the chops on the plate.
Garnish with a slice of lemon and/or thyme.

Comments:
The oil from the marinade should be enough to fry the chops in the pan. If not, add small amounts of olive oil as needed during the cooking process.
If you like a thicker sauce, scoop 1-2 tablespoons of the sauce into a small bowl and whisk with a quarter tablespoon cornstarch, stirring to combine. Return that to the pan and whisk constantly until fully incorporated and thickened.