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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
Ingredients
Method
- 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
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I’d love to hear how it turned out!
