068 Veal cutlet with lemon sauce

Ingredients:

• 4 thin veal cutlets (each 100 g)
• 2 lemons (untreated)
• 8 garlic gloves
• 2 EL olive oil
• 2 branches of rosemary
• salt, pepper
• 30 g parmesan cheese (piece)

Half the cutlets. Wash one lemon, dry it and cut it in thin slices. Squeeze the other lemon.

Turn on the oven grill. Peel the garlic and cut two gloves in thin dices. Heat the oil in a pan and brown the garlic. Take out the garlic, and saute the cutlets from both sides for two minutes.

Wash, dry and roughly divide the rosemary. Put the lemon slices, remaining garlic and rosemary in a casserole. Put the cutlets above it and pour lemon juice over it. Season with salt and pepper.

Grate the parmesan cheese over it and put it under the grill for 5 minutes until it is golden.