4 veal cutlets (7 oz/200 g each)
4 tbsp olive oil
salt
pepper
4 tbsp ready made basil pesto
5 oz (150 g) yoghurt
1 tbsp lemon juice
2 spring onions
4 tbsp olive oil
salt
pepper
4 tbsp ready made basil pesto
5 oz (150 g) yoghurt
1 tbsp lemon juice
2 spring onions
method
1. Wash and dry the meat. Heat the oil in a frying pan and brown the cutlets for about 8 minutes. Season with salt and pepper.
2. In the meantime, mix together the yoghurt, pesto and lemon juice and season with salt and pepper. Wash, dry and finely chop the spring onions.
3. Mix the chopped spring onions into the pesto mixture. Arrange the meat on plates, add the creamy mixture and serve with a French stick.
2. In the meantime, mix together the yoghurt, pesto and lemon juice and season with salt and pepper. Wash, dry and finely chop the spring onions.
3. Mix the chopped spring onions into the pesto mixture. Arrange the meat on plates, add the creamy mixture and serve with a French stick.
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