Lemon and pepper veal cutlets

In a shallow bowl, whisk together the corn flour, salt, and black pepper. Dredge each veal cutlet in the mixture until evenly coated.

Ingredients

2½ mL of Veal Cutlets

120 mL of Corn Flour

2½ mL of Salt

1¼ mL of Black Pepper

Equipment

Mixing Bowl

Whisk

Heat the butter and olive oil in a large frying pan over medium-high heat. Sear the veal cutlets for approximately 3 minutes per side until golden brown and cooked through. Remove the veal from the pan, place on a plate, and cover to keep warm.

Ingredients

2½ mL of Veal Cutlets

30 mL of Butter

15 mL of Olive Oil

Equipment

Frying Pan

In the same pan, combine the heavy cream, sour cream, lemon juice, lemon zest, rosemary, and additional salt and pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 5 minutes until the sauce thickens slightly.

Ingredients

2½ mL of Salt

1¼ mL of Black Pepper

120 mL of Heavy Cream

120 mL of Sour Cream

30 mL of Lemon Juice

5 mL of Lemon Zest

5 mL of Rosemary

Equipment

Frying Pan

Wooden Spoon

Return the cooked veal cutlets to the pan, turning them to coat thoroughly in the lemon-rosemary cream sauce. Serve immediately.

Ingredients

2½ mL of Veal Cutlets

2½ mL of Heavy Cream

2½ mL of Sour Cream

2½ mL of Lemon Juice

2½ mL of Lemon Zest

2½ mL of Rosemary

Equipment

Frying Pan

Tongs