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We don’t have near enough veal on our plates for dinner, this gravy gives the veal a lovely tang taste
Lemon Pepper Veal
- Total Time: 15 mins
- Yield: 5 1x
Ingredients
Scale
- Approx 6–8 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
Instructions
- Combine lemon pepper and fennel
- Place flour onto a plate
- Coat each sides of the veal with lemon pepper/fennel mix, rub in with fingertips
- Heat butter and oil in a frying pan over medium-high heat
- Coat half the veal in flour, add to frying pan, cook for approximately 1 minute each side, set aside on plate
- Repeat with remaining veal
- Add chicken stock to pan and bring to the boil
- Reduce heat to medium and simmer for 3-5 min or until slightly thickened
- Serve veal with mashed potato, vegetables and lemon pepper gravy
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dinner
