servings<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"30\u201335 minutes","ruhezeit_label":"Rest period","ruhezeit":"","backzeit_label":"Baking time","backzeit":"","optional_label":"","optional":""},"nahrwerte":{"energiewert":"605 kJ\/145 kcal;","fett":"8.9 g, of which saturated 2 g;","kohlenhydrate":"3.3 g, of which sugars 1.4 g","eiweiss":"11.7 g; salt 1.9 g"}},"rez_section_heading":"Recipe","rezept":[{"rez_heading":"Ingredients","rez_infos":[{"rez_weight":"480","rez_weight_unit":"g","rez_value":"
veal cutlet<\/p>\n"},{"rez_weight":"500","rez_weight_unit":"g","rez_value":"
cherry tomatoes<\/p>\n"},{"rez_weight":"100","rez_weight_unit":"g","rez_value":"
olives, black, pitted<\/p>\n"},{"rez_weight":"10","rez_weight_unit":"g","rez_value":"
oregano, fresh<\/p>\n"},{"rez_weight":"80","rez_weight_unit":"g","rez_value":"
capers<\/p>\n"},{"rez_weight":"100","rez_weight_unit":"g","rez_value":"
white wine<\/p>\n"},{"rez_weight":"80","rez_weight_unit":"g","rez_value":"
olive oil<\/p>\n"},{"rez_weight":"16","rez_weight_unit":"g","rez_value":"
table salt<\/p>\n"},{"rez_weight":"2","rez_weight_unit":"g","rez_value":"
pepper, black<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Preparation","hers_description":"
Preheat the oven to 80\u00b0C and warm a serving platter and 4 plates.<\/p>\n
Prepare 8 veal cutlets, each weighing 60 g. Season the veal cutlets on both sides with about 10 g of table salt and a little pepper. Heat half of the olive oil in a frying pan. Fry the cutlets briefly on both sides over a high heat. Place on the preheated platter and cook in the hot oven for 20 minutes.<\/p>\n
In the meantime, halve or quarter the cherry tomatoes, depending on their size. Season with the remaining salt and a little pepper. Quarter the olives and set aside a few oregano leaves for garnishing. Chop the remaining oregano. Place the capers in a sieve and rinse them with warm water.<\/p>\n
Heat the second half of the olive oil in a medium-sized pan. Add the cherry tomatoes and chopped oregano and fry for 3-4 minutes over a medium heat, rather than steaming. Pour in the white wine and add the olives and capers. Cook the pizzaiolo sauce for another 2 minutes. Season to taste with salt and pepper.<\/p>\n","hers_images":false},{"hers_heading":"Serving","hers_description":"
Arrange the veal cutlets on prewarmed plates, pour the sauce over them and serve immediately. They go well with fine pasta, small roasted potatoes and baguette.<\/p>\n","hers_images":false}],"hers_fertigstellen":"","rel_select_products":"","rel_select_fachblatt":"","is_sticky":false},"yoast_head":"\n