1. Heat the oil in a frying pan.
2. Lightly coat the veal cutlets with flour and brown for approx. 1 minute on each side. Remove from the pan and set aside.
3. In the same pan, heat the diced avocado for 1 minute. Deglaze the pan with white wine. Reduce by half. Thoroughly incorporate the O'Sole Mio Creamy Green Pepper Sauce. Return the veal to the pan and stir gently.
4. Simmer until the desired consistency is attained. Season with salt and pepper, to taste. Serve with snow peas and brown rice.

CHEF’S SECRET

Add a tablespoon of heavy cream at the end of cooking the sauce for extra creaminess and a gentler pepper flavour.

• Garnish the dish with finely chopped fresh herbs such as parsley or chives just before serving for a touch of freshness.
• Garnish with some toasted pine nuts or slivered almonds for an extra crunch.
• Experiment with different sides: a potato gratin or a celery root mash are delicious alternatives to brown rice.
• Use a perfectly ripe avocado. This ensures a creamy texture and rich flavour, but enough firmness to prevent it from disintegrate during cooking.

Veal Cutlets with Avocado and Green Pepper Sauce elegantly combines tender veal with mild, creamy avocado, and a rich, spicy green peppercorn sauce. The cutlets are lightly floured and seared to perfection for a bold texture that contrasts the creamy sauce and melting avocado. With notes of aromatic white wine, this bold sauce wraps each bite in complex, satisfying flavours. This dish is a symphony of textures and flavours, where each ingredient plays its part in a delicate harmony. Served with crunchy snow peas and brown rice, this balanced, colourful dish is an invitation on a culinary journey that combines pleasure and sophistication.