Name: Veal and potatoes with tomato caper salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 6 desiree potatoes; 4 (200g each) veal loin chops; 56.88 gm olive oil; 2 vine-ripened tomatoes, diced; 40.00 ml baby capers, rinsed, roughly chopped; 20.00 ml white wine vinegar; 4.50 gm sugar; 125.00 ml fresh flat-leaf parsley leaves

Veal and potatoes with tomato caper salsa

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Ingredients:

6 desiree potatoes
4 (200g each) veal loin chops
56.88 gm olive oil
2 vine-ripened tomatoes, diced
40.00 ml baby capers, rinsed, roughly chopped
20.00 ml white wine vinegar
4.50 gm sugar
125.00 ml fresh flat-leaf parsley leaves

Instructions:

1. Bring a large saucepan of water to a boil over medium-high heat. Add potatoes and cook for 15 minutes until just tender. Drain and slice.
Season the chops generously with salt and pepper. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Sear the chops for 3 minutes on each side for a perfect medium doneness, or longer according to your preference. Transfer the cooked chops to a plate and cover them with foil.
In a bowl, mix together tomato, capers, remaining oil, vinegar, and sugar. Season with salt and pepper. Add parsley and toss everything together. Divide potatoes between plates, top with veal, and serve with salsa.

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