Name: Veal with lemon and oregano
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/4 cup (60 millilitres) olive oil; 2 clove garlic, sliced thinly; 1/4 cup loosely packed fresh oregano leaves; 8 100 grams veal escalopes; 1 teaspoon finely grated lemon rind; 2/3 cup (160 millilitres) lemon juice; 2 teaspoon finely chopped fresh flat-leaf parsley

Ingredients

1/4 cup (60 millilitres) olive oil

2 clove garlic, sliced thinly

1/4 cup loosely packed fresh oregano leaves

8 100 grams veal escalopes

1 teaspoon finely grated lemon rind

2/3 cup (160 millilitres) lemon juice

2 teaspoon finely chopped fresh flat-leaf parsley

Method

1.In a large frying pan, heat half the oil; cook garlic and oregano, stirring, until garlic is browned lightly and oregano is crisp. Remove with a slotted spoon; drain on absorbent paper.

2.Add remaining oil to pan; cook veal, in batches, until browned both sides. Add rind, juice and parsley to pan; cook 1 minute.

3.Serve veal drizzled with pan juices; sprinkle with garlic and oregano mixture. Season to taste.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%