Lemon and pepper veal cutlets
Ingredients
pepper0.25 tsp
butter125 g
corn flour2 Tbs
cream0.5 cup
rosemary2 tsp
lemon juice0.5 cup
lemon rind1 tsp
olive oil1 cup
cracked pepper1 tsp
salt0.5 tsp- cream0.5 cup
veal cutlets4
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Slightly flatten the cutlets with a meat mallet.Combine corn flour, salt and pepper, dredge the cutlets through the mixture.Cook veal in butter and olive oil in a large pan for 3 minutes on each side or until browned and cooked as desired.Remove veal from the pan and set aside.
Cover to keep warm.Mix and combine cream, sour cream, lemon rind, lemon juice, rosemary, pepper and salt.Add the mix to the same pan, bring to the boil.
Reduce flame and simmer, uncovered, for 5 minutes until sauce thickens slightly.Return the chops to the pan, coat with sauce.Serve with pilaf and green salad.
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