Ingredients

• 600 g veal cutlets
• 3 tbsp all-purpose flour
• 4 tbsp butter
• 2 tbsp olive oil
• 60 ml fresh lemon juice
• 3 clove garlic cloves
• 3 tbsp fresh dill
• 3 tbsp fresh parsley
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. Prepare veal cutlets

   Place veal cutlets between plastic wrap and pound with a meat mallet to 5mm thickness. Season both sides with salt and pepper, then dust lightly with flour, shaking off excess. The meat should feel tender and look evenly flattened. Do not over-pound as the meat will become mushy.

2. Heat cooking fat

   Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat for 1-2 minutes. The butter should foam and smell nutty but not brown. The oil prevents the butter from burning at higher temperatures. Do not let the butter turn dark brown.

3. Cook veal cutlets

   Add veal cutlets to the hot pan, cooking for 2-3 minutes per side over medium-high heat. The meat should develop a golden-brown crust and feel firm but not hard when pressed. Cook in batches if necessary to avoid overcrowding. Do not move the cutlets too early or they won't develop proper color.

4. Remove and rest

   Transfer cooked veal to a warm plate and cover with foil. Let rest for 3-4 minutes while preparing the sauce. The internal temperature should reach 60°C for medium-rare. The meat should feel springy but not tough. Do not let the meat get cold.

5. Make herb sauce

   In the same pan, reduce heat to medium and add minced garlic, cooking for 30 seconds until fragrant. Add remaining 2 tbsp butter and lemon juice, swirling for 1-2 minutes until the sauce emulsifies. The sauce should coat a spoon lightly. Do not let the garlic burn or the sauce will taste bitter.

6. Finish and serve

   Remove pan from heat and stir in chopped dill and parsley for 30 seconds. Return veal to the pan briefly to warm through, then serve immediately. The herbs should be bright green and aromatic. Do not overcook the herbs or they will lose their fresh flavor.

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