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.
Prepare cous cous in microwave according to packet instructions.
Serve veal with pesto, basil leaves, cous cous, salad and lemon wedges.
Veal scotch fillet or eye fillet would also work well in this recipe.
Slice meat and toss everything together for an on-the-go salad.
For homemade rocket pesto - 1 clove 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 a 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.