Soy marinated beef cutlet: recipe
Veal is usually one of my favorite proteins, although we already know that consumption of red meat has to be limited. Usually I usually prepare roast meat with some thick sauce or with many herbs, such as this soy-marinated veal cutlet.
Today I decided to use another ingredient that I love to combine with meat: soy sauce. It is an excellent ingredient for marinating meats of all kinds, fish and seafood. And this soy-marinated beef chop recipe is a good example of that. Pure flavor.
IngredientsFor 1 people
- Veal cutlet 1
- Soy sauce 60 ml
- Lemon juice 1
- Onion 0.5
- Dried thyme 3 g
- Crème fraîche 30 g
- Ground black pepper
How to make soy marinated beef cutletDifficulty: easy
- Total time 45 m
- Elaboration 30 m
- Cooking 15 m
We place the veal cutlet in a container. Chop the onion and spread it on the meat. At the same time, spread the dried thyme on the meat and season with salt and pepper. We turn the cutlet and repeat the process.
In another container we mix the soy sauce, the lemon juice and a couple of tablespoons of water. We mix well and empty this mixture in the container where the meat is. Let marinate for about 30 minutes, turning the meat once so that both sides absorb the flavors.
Heat a frying pan with a nut of butter and seal the meat, over high heat, on both sides. We lower the fire and let the meat cook for about 10 minutes more. Let's not forget to turn the chop halfway through that time so that the cooking is even.
While the meat is cooking, pour the marinade sauce into a pot to which we add the crème fraiche. Stir and let reduce for about 10 minutes over medium heat. We reserve the obtained sauce that we serve with the meat.
With what to accompany the soy-marinated beef cutlet
Like all meats, this soy-marinated veal cutlet is eaten very hot accompanied with a carbohydrate such as roasted potatoes or porridge. You can also enjoy it with a good red wine with good intensity and body to give the meat more character.
Direct to the Palate | Italian chicken breasts: recipe
Direct to the Palate | Balsamic chicken breasts. Recipe