Indulge in tender Baked Veal Cutlets with White Wine Sauce, marinated in fresh herbs and topped with a silky sauce, garnished with lemon and thyme. Each serving packs 63 grams of protein for just 800 calories – a nutritious, gourmet choice for any meal.
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 and pepper
3 tablespoons dry white wine
3 tablespoons chicken stock
1 teaspoon fresh lemon juice
1 tablespoon butter
Instructions
- In a small bowl, whisk together oil, rosemary, thyme, garlic paste, and a pinch of salt. Let the flavors meld for 15-30 minutes.
- Pat the cutlets dry and season generously with salt and black pepper. Pour the marinade over the chops and rub it in thoroughly. Let 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 olive oil, then the chops and remaining marinade.
- Sear the cutlets, turning once or twice as needed (they'll continue cooking off the heat). Transfer to a plate.
- Deglaze the pan with wine, scraping up browned bits. Add stock, lemon juice, and butter; bring to a boil, stirring occasionally.
- Season with salt and pepper; simmer the sauce a few more minutes.
- Spoon the sauce over the chops.
- Garnish with lemon slices and/or thyme sprigs.
Tips:
The marinade oil should suffice for cooking; add a touch more olive oil if needed.
For a thicker sauce, mix 1-2 tablespoons sauce with ¼ tablespoon cornstarch in a small bowl, then whisk back into the pan until thickened.
