Veal With Lemon Basil Sauce - cooking recipe

Ingredients

18 oz veal schnitzels
1/4 cup heavy whipping cream
2 tsp finely grated lemon zest
1 tbsp lemon juice
2 tbsp finely shredded fresh basil leaves

Preparation

Oil a large frying pan and place over high heat. Cook veal until browned lightly on both sides. Remove from pan and cover to keep warm.
Add cream to pan and bring to a boil, stirring. Simmer for 5 mins, or until thickened slightly. Add lemon zest and juice. Return to a boil then remove from heat. Season to taste and stir in basil. Serve sauce over veal.