Name: Veal cutlets with red pesto sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 8 veal cutlets (900g); 1 tablespoon olive oil; 200 gram button mushrooms, sliced; Red pesto sauce; 1/2 cup (125ml) beef stock; 1/3 cup (80g) sun-dried tomato pesto; 1/2 cup (125ml) cream; 8 fresh basil leaves, torn

Veal cutlets with red pesto sauce

Rich and full of flavour, this recipe for veal cutlets with red pesto sauce is quick and easy but very tasty.

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

8 veal cutlets (900g)

1 tablespoon olive oil

200 gram button mushrooms, sliced

Red pesto sauce

1/2 cup (125ml) beef stock

1/3 cup (80g) sun-dried tomato pesto

1/2 cup (125ml) cream

8 fresh basil leaves, torn

Method

1.Cook veal on heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired.

2.Meanwhile, heat oil in medium frying pan; cook mushrooms, stirring, until softened.

3.To make red pesto sauce; add stock, pesto and cream to pan; cook, stirring, until hot, stir in basil.

4.Serve veal with red pesto sauce.

Serve with steamed green beans and whole baby new potatoes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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