Veneto Veal Medallions with Pesto & Cous Cous

Veneto Veal Medallions with Pesto & Cous Cous


  • 4 Veneto Veal Medallions
  • 1 tbsp olive oil
  • 2 x 175g packets microwave cous cous with vegetables
  • ½ x 190g jar basil or rocket pesto
  • ¼ cup small basil leaves
  • Baby cos and grape tomato salad, lemon wedges, to serve



  1. Heat oil in a large non-stick frying pan over medium-high heat. Add medallions and cook for 2-3 minutes per side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
  2. Prepare cous cous in microwave according to packet instructions.
  3. Serve veal with pesto, basil leaves, cous cous, salad and lemon wedges.



  • Slice meat and toss everything together for an on-the-go salad
  • For homemade rocket pesto – 1 garlic, 2 tbsp toasted pine nuts, 60g baby rocket, zest and juice of 1 lemon, 25g finely grated parmesan, 1/3 cup (80ml) olive oil – Place garlic, pine nuts and pinch of sea salt into a small food processor and process until roughly chopped. Add rocket and pulse until finely chopped. Place in a bowl, stir through lemon juice, zest and parmesan. Gradually pour in oil, stirring to combine. Season.