Veal cutlets with sage butter

• For 4 people
• Preparation time : 30 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Veal Cutlets
  • Veal cutlets : 4 pieces
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Almond flour : 1/2 cup
  • Olive oil : 2 tablespoons
• Sage Butter
  • Butter : 4 tablespoons
  • Fresh sage leaves : 8 leaves
  • Lemon juice : 1 tablespoon
  • Salt : 1/4 teaspoon

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Steps

• Preheat the oven to 400°F (200°C).
• Season the veal cutlets with salt and black pepper on both sides.
• In a shallow dish, place the almond flour and coat each veal cutlet with it, pressing gently to adhere.
• Heat the olive oil in a large skillet over medium-high heat.
• Add the veal cutlets to the skillet and cook for 2-3 minutes on each side until golden brown.
• Transfer the veal cutlets to a baking sheet and place in the preheated oven for 5-7 minutes to finish cooking.
• In the same skillet, melt the butter over medium heat.
• Add the sage leaves and cook for 1-2 minutes until crispy.
• Remove the skillet from heat and stir in the lemon juice and salt.
• Serve the veal cutlets with the sage butter drizzled on top.

Tips

• Make sure to use thinly sliced veal cutlets for faster cooking.
• If you don't have almond flour, you can use coconut flour as a substitute.

Information

• This recipe is suitable for those following a ketogenic diet as it is low in carbohydrates and high in healthy fats.
• Veal is a lean meat that is rich in protein and essential nutrients.