Lemon and pepper veal cutlets
Ingredients
4 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
Preparation
1
Slightly flatten the cutlets with a meat mallet.
2
Combine corn flour, salt and pepper, dredge the cutlets through the mixture.
3
Cook veal in butter and olive oil in a large pan for 3 minutes on each side or until browned and cooked as desired.
4
Remove veal from the pan and set aside. Cover to keep warm.
5
Mix and combine cream, sour cream, lemon rind, lemon juice, rosemary, pepper and salt.
6
Add the mix to the same pan, bring to the boil. Reduce flame and simmer, uncovered, for 5 minutes until sauce thickens slightly.
7
Return the chops to the pan, coat with sauce.
8
Serve with pilaf and green salad.
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About
Delicious, aromatic and refined!
Yield:
4 servings
Added:
Wednesday, August 29, 2012 - 12:43am
