Veal Cutlet with Cayenne Pepper
Pepper is used in the preparation phase of very spicy foods and dishes, with an intense flavour and a particularly concentrated aroma. Great for spicy soups and sauces.
Ingredients
For the mango and avocado sauce
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1/2 red pepper
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1 spring onion
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1 mango
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1 avocado
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Juice of 2 limes
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Black pepper
For the veal chop
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1 clove garlic
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1 veal chop of 1kg
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Ground Black Pepper
Preparation Method
- For the sauce: Peel the peppers and remove the bitter white part from the inside. Cut the pepper into small cubes. Do the same with the spring onion. Peel the mango and avocado and cut them into small cubes. Place the diced peppers, onion, mango, and avocado in a salad bowl.
- Whisk the olive oil with the sherry vinegar and lemon juice. Add the salad secrets and the cayenne pepper, then season with salt and black pepper. Pour the mixture over the vegetables, cover with transparent film and place the sauce in the fridge for a few hours to allow the flavors to blend.
- For the meat: Crush the garlic with a pinch of salt in a mortar to reduce it to a paste. Work the butter with the paprika and cayenne pepper and black pepper, then add the garlic paste.
- Rub the veal cutlet with half the butter, cover with transparent film and refrigerate for at least 2 hours.
- Preheat the oven to 200°C. Heat the rest of the butter in a frying pan and season the veal chop for 3 to 4 minutes on each side to form a golden crust all around. Place the chop on a baking tray and cook for 25 to 30 minutes (count 15 minutes for 500g meat if you want it medium rare). Leave the cutlet to rest for a few minutes before serving, accompanied by mango and avocado sauce.
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