Veal Cutlet

Do not pound cutlets, just lightly score the edges, then season with salt, pepper and cayenne pepper. Remove the skin from the garlic cloves, cut in half and fry briefly in olive oil. Add the cutlets and after 2 min turn to the other side, then extinguish with clear soup.

Add lemon peel and tomatoes, roast everything together for another 3 to 4 minutes and it’s done.

Now sprinkle with the herbs and bring to the table. Serve with a little red wine and baguette.

Cooking time in total 5 to 6 minutes at the most, while moving the ingredients around a bit, so always keep an eye on garlic, shallot and tomatoes.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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