Name: Lemon pepper veal cutlets
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 8 veal cutlets; 1 tablespoon lemon pepper seasoning; 400 gram baby new potatoes, quartered; 2 bunch broccolini, trimmed; 1 clove garlic, crushed; 1/4 cup (60ml) dry white wine; 3/4 cup (180ml) chicken stock; 1 tablespoon lemon juice; 1/4 cup coarsely chopped fresh chives

Ingredients

8 veal cutlets

1 tablespoon lemon pepper seasoning

400 gram baby new potatoes, quartered

2 bunch broccolini, trimmed

1 clove garlic, crushed

1/4 cup (60ml) dry white wine

3/4 cup (180ml) chicken stock

1 tablespoon lemon juice

1/4 cup coarsely chopped fresh chives

Method

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.
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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