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Lemon & caper veal with spinach
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Ingredients:
  • 70g butter
  • 1 bunch baby (Dutch) carrots, trimmed, scrubbed, dried
  • 60ml (1/4 cup) water
  • 4 (about 150g each) veal schnitzels, halved crossways
  • 1 bunch English spinach
  • 9.20 gm olive oil
  • 50g (1/4 cup) drained capers, patted dry with paper towel
  • 125ml (1/2 cup) fresh lemon juice
  • Salt & freshly ground black pepper
Instructions:
  • In a non-stick frying pan over medium heat, melt 40g (2 tablespoons) of butter. Add carrots and cook for 1 minute, tossing occasionally. Pour in water, cover, and cook on medium-low heat for 8-10 minutes until tender. Increase heat to high and cook for 3-5 minutes until golden. Transfer to a dish, cover with foil to keep warm, and set aside. Wipe the pan with a paper towel.
  • Place half of the veal pieces between plastic wrap and gently flatten with a meat mallet until about 5mm thick. Repeat with the rest of the veal. Remove stems from spinach and wash leaves.
  • In a hot frying pan, combine oil and 10g (2 teaspoons) of butter. Sear half of the veal pieces for 1-2 minutes on each side until just cooked. Transfer to a plate and repeat with the rest of the veal. Add capers and garlic to the pan, stir for 30 seconds. Pour in lemon juice, remaining butter, and any meat juices. Cook uncovered and stir for 2-3 minutes until the sauce slightly thickens. Season with salt and pepper. Return veal to the pan and cook for 1 minute until heated through.
  • As the veal cooks, steam the spinach over simmering water until just wilted, about 2 minutes. Divide the veal, carrots, and spinach among plates, spoon over the sauce, and serve immediately.

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