Summary

Ingredients

• 4 veal schnitzel, (a approx. 120 g, not too thin)
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 sprigs rosemary, (fresh)
• 0.5 ½ lemon (n)
• salt
• Pepper from the grinder
• 40 g parmesan, freshly rated
• 1 lemon (s), untreated
• 8 sage leaves, (fresh)

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Instructions

1. Press the veal schnitzel flat and cut in half. Peel and quarter the two cloves of garlic.
2. Heat the oil and butter in a non-stick pan. Add the garlic and fry until golden, then remove again. Fry the sage leaves briefly on both sides and remove. Fry the schnitzel in the oil and butter mixture over high heat for about 1 to 2 minutes on each side.
3. Preheat the grill. Cut the lemon into slices and place in a greased baking dish. First put the rosemary, then the schnitzel on top and drizzle everything with the lemon juice. Season with salt and pepper, place a sage leaf on each piece of meat and sprinkle with the grated Parmesan. Add a few flakes of butter and grill everything in the oven for about 4 minutes, until the cheese has melted and the surface is golden yellow. Green salt and fresh ciabatta or baguette bread go well with this.