Zubereitung

1. 1

   Slightly flatten the cutlets with a meat mallet.

2. 2

   Combine corn flour, salt and pepper, dredge the cutlets through the mixture.Cook veal in butter and olive oil in a large pan for 3 minutes on each side or until browned and cooked as desired.

3. 3

   Remove veal from the pan and set aside. Cover to keep warm.

4. 4

   Mix and combine cream, sour cream, lemon rind, lemon juice, rosemary, pepper and salt.

5. 5

   Add the mix to the same pan, bring to the boil. Reduce flame and simmer, uncovered, for 5 minutes until sauce thickens slightly.Return the chops to the pan, coat with sauce.

6. 6

   Serve with pilaf and green salad.