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4 cutlets(approx. 200 g each) from lean legs
salt, pepper, caraway
garlic, majoram, oil
Herb butter:
80 g butter
salt, parsley, basil
1 garlic clove
finely chopped onion
pepper, dash lemon juice
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Slightly cut in the edges (3-4 times), carefully flatten cutlets with a meat pounder or tenderizer (place a transparent sheet between meat and tenderizer). Rub in seasonings and oil, heat oil and roast for about 5 minutes.
herb butter: Cream butter, finely chop herbs and add to the butter, add seasonings, form a roll and allow to rest in the fridge for some hours. Right before serving place herb butter on top of each cutlet so that it won't entirely melt away.
Tip: For the herb butter take herbs and spices to your taste.