Lamb schnitzel

Ingredients for 5 servings:

• 1 kg lamb schnitzel, thinly sliced ​​(from the leg)
• 3 tbsp olive oil
• 1 tbsp rosemary, roughly chopped fresh or dried
• some cornstarch
• 1 tbsp, leveled salt (meat tenderizing salt)
• 1 tbsp broth, granulated
• pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

in the style of Provence

Lightly pound the lamb escalopes, sprinkle evenly with meat brine, and then let stand in the refrigerator for about 30 minutes. Heat very good olive oil in a non-stick pan and fry the escalopes until browned on both sides. Season with rosemary and pepper. Remove from the pan and keep warm. Deglaze the pan juices with 3/8 liter of water and stir thoroughly, then season with stock and a little more rosemary. Lightly thicken the sauce with cornstarch and whisk until smooth. Return the meat to the pan and let stand in the sauce over low heat for about 15 minutes. Place the meat on plates and pour the sauce over it, garnish with a sprig of rosemary, and serve hot. Serve with fried potatoes or croquettes and Brussels sprouts.