wow, that looks tasty!
Veal Lemon-Pepper Schnitzel
-
-
- 20
- Amount Per Serving
- Energy
- 2867kJ (684 Cal)
- Protein
- 27.7g
- Fat,total
- 48.5g
- - saturated
- 26.9g
- Carbohydrates
- 17.5g
- Sugars
- 4.3g
- Sodium
- 126.3mg
What do I need?
- 600 g Veal Steaks
- 300 mL Cream
- 1 tsp Lemon Rind
- 2 tbsp Lemon Juice
- 2 tbsp Fresh Rosemary
- (Chopped)
- 1 tsp Chicken Stock
- 1 tsp Black Pepper
- (Cracked)
- ¼ cup Extra Virgin Olive Oil
How do I make it?
- Heat oil in a pan
over medium heat. - Cook veal in pan until browned and cooked through. (Approximately 6 minutes either side).
- Remove veal and cover to keep warm.
- Add rest of ingredients to the same pan.
- Bring to the boil then simmer uncovered for about 5 minutes or until sauce thickens slightly.
- Return veal to pan to warm and coat with sauce.
Serve with a side salad or wedges.
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