Veal with Lemon
Ingredients
8 Veal Schnitzels
1/2 cup seasoned flour
1/4 cup olive oil
1 teaspoon garlic
1 tablespoon plain flour
1 cup stock
1/2 cup white wine
Juice of 2 lemons
Salt
Pepper
1 tablespoon butter
2 tablespoons parsley
2 cups rice
Method
Cook rice to packet instructions.
Dust veal in seasoned flour, shaking off excess.
Fry in hot oil for 2 minutes each side.
Transfer to a plate.
Add garlic to same pan.
Sauté for 30 seconds.
Stir in flour.
Cook, stirring for 1 minute.
Remove from heat.
Blend in stock, wine, lemon juice and salt and pepper.
Return to heat.
Bring to the boil, stirring constantly.
Reduce heat.
Blend in butter.
Simmer for 3 minutes.
Return meat to pan with parsley.
Heat gently for 2 minutes.
Serve with sauce on a bed of rice.
