Lemon and pepper veal cutlets

Directions

1. Slightly flatten the cutlets with a meat mallet.
2. Combine corn flour, salt and pepper, dredge the cutlets through the mixture.
3. Cook veal in butter and olive oil in a large pan for 3 minutes on each side or until browned and cooked as desired.
4. Remove veal from the pan and set aside. Cover to keep warm.
5. Mix and combine cream, sour cream, lemon rind, lemon juice, rosemary, pepper and salt.
6. Add the mix to the same pan, bring to the boil. Reduce flame and simmer, uncovered, for 5 minutes until sauce thickens slightly.
7. Return the chops to the pan, coat with sauce.
8. Serve with pilaf and green salad.