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JONILEWIS
Veal schnitzels with olive pesto
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).
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Ingredients
Directions
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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.
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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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