8 veal steaks
1 teaspoon lemon rind, finely grated
2 teaspoons fresh rosemary, finely chopped
[ or ] 1 teaspoon dried rosemary
1 cube bouillon
2 tablespoons lemon juice
300 ml cream
1 teaspoon cracked black pepper
2 tablespoons oil
Heat oil in a frying pan. Cook veal in batches of one layer.
Brown on both sides and cook as desired.
Remove steaks from pan.
Cover and keep warm. Add remaining ingredients to same pan.
Bring to the boil uncovered.
Simmer only for a few minutes until sauce slightly thickens
Return veal to pan, coating with sauce.
Serve with rice of buttered fettucine pasta
