Veal Cutlets With Red Pesto Sauce



 Veal Cutlets With Red Pesto Sauce


  1. On a heated oiled grill or pan, brown the meat on both sides until cooked as desired.
  2. Season with salt and fresh pepper.
  3. Heat some corn oil in a medium frying pan, then add a plate of sliced button mushrooms and cook until softened.
  4. Add half a cup of beef or vegetable stock, one third of a cup of sun dried tomato pesto and half a cup of cooking cream.
  5. Stir until hot.
  6. Now stir in 8 fresh torn basil leaves. Add this to your veal.

This dish is lovely with steamed green beans and baby potatoes.

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“I have a great love for cooking different types of cuisines. I enjoy making dishes that are easy, not too time consuming to prepare, full of hearty ingredients and absolutely delicious!! My recipes are easy to follow so please do try this at home…and let me know on MIMI’S RECIPES if you have any questions..”

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