Veal Cutlets With Vegetable Pilaf - cooking recipe

Ingredients

1 tbsp olive oil
1 None small onion, finely chopped
1 None large carrot, diced
1 cup basmati rice
1 cup frozen peas
2 cups canned sweet corn, drained, rinsed
4 (5 oz) veal cutlets, trimmed

Preparation

Heat oil in a large saucepan on medium. Cook onion and carrot for 5 minutes, stirring, until soft. Stir in rice and cook for 2 minutes. Stir in 1 1/3 cups water, peas and corn and season to taste. Bring to a boil. Reduce heat to medium and cook, covered, for 13-15 minutes, until rice is cooked and liquid evaporates.
Meanwhile, lightly spray a large non-stick pan with cooking oil spray and heat on medium-high. Cook veal cutlets for 4 minutes each side, until cooked through.
Divide vegetable pilaf between four serving plates and top with a veal cutlet to serve.