Lemon Pepper Veal Cutlets - cooking recipe

Ingredients

1 tsp ground black pepper
2 tsp lemon zest
2 tbsp lemon juice
8 None veal cutlets
1 lb baby new potatoes, quartered
10.5 oz Chinese broccoli
1 clove garlic, minced
1/4 cup dry white wine
3/4 cup chicken stock
2 tbsp chopped fresh chives
None None sour cream, to serve

Preparation

In a small bowl, combine pepper, lemon zest and 1 tbsp lemon juice. Spread over veal. Heat a nonstick frying pan over medium heat. Lightly coat pan with oil and cook veal for 3-5 mins, until browned on both sides and just cooked through. Remove from pan and cover to keep warm.
Meanwhile, steam, boil or microwave potatoes until almost tender. Add broccoli and cook until tender. Drain.
To make the pan sauce, place the frying pan over medium-high heat. Deglaze pan with wine, scraping up browned bits. Add garlic and cook until fragrant. Bring to a boil then add stock and remaining lemon juice. Boil until reduced by 1/2 then stir in chives and season to taste.
Serve cutlets and vegetables drizzled with sauce and topped with sour cream.