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Lemon and pepper veal cutlets
Delicious, aromatic and refined! Ingredients
- 400g veal cutlets
- 2 tbs corn flour
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbs butter
- 1 tbs olive oil
- ½ cup cream
- ½ cup sour cream
- 1 tsp grated lemon rind
- 2 tbs lemon juice
- 2 tsp fresh rosemary, chopped
- 1 tsp cracked black pepper
- ¼ tsp salt
Directions
- 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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