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A Weekday Menu Recipe

Pesto Veal Cutlets      HT  MC  15mins

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 :


Creamed Potatoes Green Beans Carrots


Tipsy Blackberries



More Beef Recipes  |  Beef Cuts  |  General Beef  Preparations  |  More English Recipes



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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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