Lemon and pepper veal cutlets Recipe

In a shallow dish, whisk together the 2 tablespoons corn flour, ½ teaspoon salt, and ¼ teaspoon pepper. Dredge each veal cutlet through this mixture, shaking off any excess.

Heat the 125 grams butter and 1 cup olive oil in a large pan over medium-high heat. Once the butter is melted and shimmering, add the cutlets and cook for about 3 minutes per side, or until they're nicely browned and cooked through to your liking.

Pour the cream mixture into the pan where you cooked the veal, scraping up any browned bits from the bottom. Bring the sauce to a boil, then reduce the heat to low and simmer, uncovered, for about 5 minutes, or until the sauce thickens slightly and coats the back of a spoon.

Return the veal cutlets to the pan, turning them to coat evenly with the sauce.