Ingredients
- 4 veal cutlet (approx. 250 g each)
- 3 stalks parsley
- 100 g black pitted olives
- salt, pepper
Preparation
1. Remove the veal cutlets from the fridge about 30 minutes before you intend to prepare it.
2. Chop the parsley leaves and cut the olives into rings.
3. Dab the cutlets dry with paper towel. Heat the pan at highest level up to the roasting window, place the cutlets in the pan and vigorously roast until the meat can be easily removed from the bottom of the pan.
4. Turn the cutlets and vigorously roast the other side in the same way. Switch off the heat, season with salt and pepper, add the olives and put the lid on. Let the cutlets stand for another 5 minutes (depending on their thickness and desired degree of doneness).
5. Sprinkle parsley over cutlets to serve.
This recipe has been tested and approved by AMC.
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