Lamb or Veal Cutlets with Red Pesto Sauce

Ingredients:

8 cutlets
200g button mushrooms, sliced
1/2 cut beef stock
1/3 cut sun-dried tomato pesto
1/2 cut cream
8 fresh basil leaves, torn

Directions:

1. Cook veal on heated oiled grill plate until brown on both sides
2. Meanwhile, heat oil in medium frying pan, add mushrooms, cook, stirring, until softened.
3. Add stock pesto and cream, cook stirring until hot, stir in basil.
4. Serve cutlets with red pesto sauce with a baby potatoes and steamed green beans.

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