Lemon Pepper Veal


  • Approx 68 pieces of thin veal steaks
  • 1 tlb lemon pepper
  • 1 tlb ground fennel seeds
  • 2 tlb plain flour
  • 1 tlb butter
  • 2 tlb olive oil
  • 1 cup chicken stock


  1. Combine lemon pepper and fennel
  2. Place flour onto a plate
  3. Coat each sides of the veal with lemon pepper/fennel mix, rub in with fingertips
  4. Heat butter and oil in a frying pan over medium-high heat
  5. Coat half the veal in flour, add to frying pan, cook for approximately 1 minute each side, set aside on plate
  6. Repeat with remaining veal
  7. Add chicken stock to pan and bring to the boil
  8. Reduce heat to medium and simmer for 3-5 min or until slightly thickened
  9. Serve veal with mashed potato, vegetables and lemon pepper gravy