Veal schnitzels with olive pesto

Name: veal schnitzels with olive pesto
Cook time: 20 min
Total time: 80 min
Yield: 4
Cuisine: Italian
Ingredients: 4 veal schnitzels; 2 tablespoons green pesto; 50 g black olives tapenade; 1 tablespoon balsamic vinegar white; 1 tablespoon dried oregano; teaspoon cayenne pepper; 4 tablespoons fresh parsley finely chopped

A tasty Italian recipe. The main course contains the following ingredients: meat, veal schnitzels, green pesto, black olives (tapenade), balsamic vinegar (white), dried oregano, cayenne pepper and fresh parsley (finely chopped).

Ingredients

Kitchen Stuff

barbecue

Directions

Cut cutlets halfway and cut in a lightly cut with a sharp knife. In a bowl stir in pesto, tapenade, vinegar, oregano and cayenne pepper. Pour the schnitzels on both sides well with a pesto mixture, place on a plate, cover the plate and marinate the meat in the fridge for 1 hour.
Put the schnitzels on greased grate and grill for approx. 3 min. Scaloppini and other sides also grilling approx. 3 min. Place meat on a scale, sprinkle with parsley and, if necessary, pepper and salt. Tasty with grilled eggplant and pizza rolls.

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Nutrition

220Calories

Sodium16% DV395mg

Fat54% DV35g

Protein18% DV9g

Carbs0% DV1g

Fiber36% DV9g

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