Lemon pepper veal cutlets

Sprinkle veal with lemon pepper. Cook the veal in a heated, oiled non-stick frying pan until it is browned on both sides and just cooked through. Remove from the pan, cover to keep warm.

Meanwhile, steam, boil or microwave potatoes until almost tender. Add the broccolini and cook until tender; drain.

Add the garlic and wine to the same frying pan, bring to the boil. Add the chicken stock and juice; boil, uncovered, until reduced by half. Stir in the chives and season to taste with salt and pepper.

Serve the veal and sauce with the broccolini and potatoes, topped with sour cream.

Not suitable to freeze. Vegetables suitable to microwave.

Photography by Alan Benson.