Pesto Veal Cutlets
Serves 4 Hot Veal Meat Herbs Main Course
Gluten Wheat Free Eggless
4 Veal Cutlets
4 tbsp Olive Oil
Salt and Pepper
6 tbsp Fresh Pesto
240ml/8fl.oz. Plain Yoghurt
1 - 2 tbsp Lemon Juice
1. Season the cutlets with salt and pepper. Heat the oil in a large frying pan
until quite hot then add the cutlets and sauté for 5 - 7 minutes on each side.
2. Meanwhile, in a small mixing bowl, mix together the yoghurt, pesto, lemon
juice, salt and pepper until well blended.
3. Serve the cutlets immediately with a little of the sauce poured over the top.
Serving Suggestions :
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