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Nancy's Kitchen - Tried and Tested Recipes
Lemon Pepper Schnitzel

This one is also from my old Australian WW book called 'Meals in Minutes."

Lemon Pepper Schnitzel

8 (720g) veal schnitzels
300ml cream
1 Tsp lemon rind
2 Tbsp lemon juice
2 Tsp chopped fresh rosemary
1 Tsp chicken stock powder
1 Tsp cracked black pepper

Cook veal in a a large heated oiled pan, (in batches) until the veal is browned both sides and cook as desired… do not overcook the meat or it will become tough. Remove veal from pan - cover and keep warm.

Add the combined remaining ingredients to same pan scraping up 'bits' . Bring to a boil and then simmer, uncovered for about 5 minus or until the sauce thickens slightly.

Return veal to pan; coat with sauce.
Serve with potato mash and green peas or a green salad
Laurel Jackson (Sydney, Australia) 

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