Quick & Easy

Veal with lemon basil cream sauce

veal with lemon basil cream sauce



1.Finely grate 2 teaspoons of zest from lemon; squeeze and reserve 1 tablespoon of juice.
2.Heat oiled large frying pan over high heat. Cook veal until browned lightly both sides. Remove from pan; cover to keep warm.
3.Add cream to pan; bring to the boil, stirring. Simmer, uncovered, about 5 minutes or until thickened slightly. Add rind and juice; return to the boil. Remove from heat; season to taste. Stir in basil.
4.Serve sauce over veal.

Veal schnitzel is thinly sliced steak available crumbed or plain (uncrumbed); we use plain schnitzel, sometimes called escalopes.


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