Veal Cutlets with Olive-Lime Sauce

Preheat the oven to 70 degrees and heat a plate with it. Cut the olives into strips. Finely chop the young onion with its beautiful green. Peel the green peel from 1/2 lime (perhaps with a zester knife) and cut into very thin strips. Squeeze the juice from the lime. In a small pan, bring 1/2-3/4 dl of water to a boil with the sugar. Add the lime zest strips and do everything together until the liquid is practically all evaporated. Set aside. Season the veal with salt, bell pepper and paprika. Heat a little butter and olive oil.

Sauté the cutlets in 3 portions each for a total of 11/2-2 minutes. Always put it on the spot in the preheated plate. Cook for about 20 minutes in the 70 °C hot stove. Sauté the onion in the drippings. Extinguish with port wine and lime juice and cook until well reduced. Add the cream and reduce again until the sauce thickens slightly. In the meantime, chop the tarragon or parsley. Add the olive strips to the sauce and season with salt, bell pepper and paprika. To serve, mix the hot sauce with the meat, serve and sprinkle with lemon strips.

kCalories or possibly 2055 kjoule

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