Name: Veal with lemon basil cream sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 lemon; 500 gram veal schnitzels; 1 1/4 cup pouring cream; salt and pepper, to season; 1/4 cup finely shredded fresh basil leaves

Ingredients

1 lemon

500 gram veal schnitzels

1 1/4 cup pouring cream

salt and pepper, to season

1/4 cup finely shredded fresh basil leaves

Method

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.
Note

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Ingredients

Method

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