Red Meat Allergy Friendly Veal Cutlets with Brown Butter and Fresh Herbs

Total time35 min

Prep time15 min

Cook time20 min

Red Meat Allergy Friendly Veal Cutlets with Brown Butter and Fresh Herbs

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Ingredients

4 servings

4 veal cutlets (about 4–5 oz each), pounded to ¼-inch thickness
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Chef's tip
Use thin chicken scaloppini, or pound chicken breast to about 1/4 inch thick. Cook to 165°F (74°C).
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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