Veal with lemon and oregano

Name: Veal with lemon and oregano
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 8 veal schnitzels; plain flour, for dusting; salt and cracked black pepper; 2 tbsp olive oil; 50g chilled unsalted butter, cubed; 1 clove garlic, chopped; 2 tbsp whole oregano leaves; 1 tbsp lemon juice; Steamed vegetables, such as potatoes or green beans

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Prep Time: 10 minutes

Cook Time: 18 minutes

Total: 28 minutes

Servings: 4

Cost: $6.05 /serving

Author : Kate Murdoch

european italian healthy

Ingredients

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Instructions

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Step 1

Dust veal in combined flour, salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Add oil and cook veal, in batches, for 2-3 minutes each side. Remove and keep warm.

Step 2

Reduce heat to medium-low and add butter, a little at a time, whisking constantly, until mixture starts to thicken and form a sauce. Add garlic and oregano leaves, and cook for another 2 minutes. Stir through lemon juice.

Step 3

Return veal to the pan to warm through and serve immediately with steamed vegetables.