Veal with a Creamy Lemon Sauce

  1. Dust the veal schnitzels in flour and shake off excess.
  2. Heat a large frypan, add a little oil and heat until moderately-hot. Pan-fry the veal for a few minutes on each side until cooked. Turn veal once only. Set veal aside on serving plate to rest.
  3. Add the lemon juice to the frypan, cook stirring for 30 seconds, then add the stock and cream. Simmer, stirring occasionally until the mixture has reduced by half and has thickened slightly (about 2 minutes). Pour over the veal to serve.
  4. While the lemon sauce is reducing, quickly cook the beans and then toss with the olives, pimento and lemon rind. Serve alongside veal.

Tip

Buy pimento in jars from your supermarket. Its sweet, slightly bitter flavour goes well with the beans and olives. Alternatively, use char-grilled or fresh capsicum in its place, simply cook the capsicum with the beans.

 

Some scripts may have been disabled to allow inContext to operate properly. Please use the Admin Console to edit any modules or hidden page elements

Javascript is turned off on your browser! Some features on this site need Javascript to function properly - If you are able to, please enable Javascript to experience this site as intended.