Quick & Easy

Lemon pepper veal cutlets

To make a super quick dressing for this dish, just stir some of the chives through sour cream and serve on the side.
Lemon pepper veal cutlets



1.Sprinkle veal with seasoning. Cook cutlets in a heated oiled non-stick frying pan on medium heat for 3-5 minutes, or until browned on both sides and just cooked through. Remove from pan, cover to keep warm.
2.Meanwhile, steam, boil or microwave potatoes until almost tender. Add broccolini and cook until tender, drain.
3.To make sauce, add the garlic and wine to the same frying pan, bring to the boil. Add chicken stock and juice. Boil, uncovered, until reduced by half. Stir in chives. Season to taste.
4.Serve cutlets with vegetables and drizzle with sauce, top with sour cream.

This recipe is best made close to serving. Not suitable to freeze. Vegetables suitable to microwave.


Related stories