Veal cutlet with olives stuffed with paprika and sage from the pan

Name: Veal cutlet with olives stuffed with paprika and sage from the pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Veal escalope; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 Onions; 100 g paprika-filled olives; 3-4 Salve stems; 20 g Butter; 1-2 Bay leaves; 1 glass (400 ml) Veal stock; 3-4 Tbsp Lime juice; 7-10 Tbsp Slices of lime; 7-10 Tbsp Kitchen paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Veal escalope
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 Onions
100 g paprika-filled olives
3-4 Salve stems
20 g Butter
1-2 Bay leaves
1 glass (400 ml) Veal stock
3-4 Tbsp Lime juice
7-10 Tbsp Slices of lime
7-10 Tbsp Kitchen paper

Directions

1
Wash the meat and dab dry with kitchen paper. Cut into fine strips. Heat olive oil in two portions in a large pan, fry the meat in two portions at high heat (should still be slightly pink inside). Then season with salt and pepper. Remove from the pan and keep warm in the oven. In the meantime peel and finely dice the onions. Halve the olives as desired.
2
Wash the sage, dab dry and pluck the leaves from the stalks. Add butter to the frying oil in the pan and heat up. Add the onions and fry briefly. Add half of the sage and bay leaves, deglaze with stock and lime juice, bring to the boil and reduce over a low heat for 8-10 minutes. Add olives, season again with salt and pepper. Pour over the meat and serve immediately with remaining sage leaves and, if desired, garnished with slices of lime. Delicious with baguette