Low FODMAP Veal Cutlets with Brown Butter and Fresh Herbs
Total time35 min
Prep time15 min
Cook time20 min
4.5(14)
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Learn more →Ingredients
4 servings
- 4 veal cutlets (about 4–5 oz each), pounded to ¼-inch thickness
- ½ cup rice flour
- ¾ tsp fine sea salt
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 1 tbsp apple cider vinegar
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
Instructions
- 1
Place the veal cutlets between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Pat completely dry with paper towels.
- 2
Combine the rice flour and sea salt in a shallow dish. Dredge each cutlet in the flour mixture, pressing gently so it adheres, then shake off any excess.
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