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Veal in lemon sauce with crispy potatoes
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Ingredients:
  • 700g coliban potatoes, thinly sliced
  • 1 small onion, halved, thinly sliced
  • 185ml milk
  • 1/4 tsp freshly grated nutmeg
  • 4 (about 80g each) veal schnitzels
  • Freshly ground pepper
  • 3 shallots, trimmed, finely sliced
  • 1 tsp drained capers, rinsed, chopped
  • 1 lemon, rind finely grated, juiced
  • 125.00 ml fresh continental parsley leaves, roughly chopped
  • 400g baby beans, trimmed
Instructions:
  • Preheat the oven to 220°C. Arrange the potatoes and onions in a roasting pan, pour over the milk, and sprinkle with nutmeg. Bake for 50-60 minutes until golden brown.
  • Season the veal schnitzels generously with pepper. Heat oil in a large non-stick frying pan over medium heat. Sear veal for 1 minute on each side. Transfer to a plate and cover with foil.
  • Combine shallots, capers, and lemon rind in the pan juices and cook for 1 minute until tender. Stir in lemon juice, parsley, and 2 tablespoons of water. Allow the sauce to simmer until it reduces by half.
  • Quickly boil beans for 2 minutes, then drain and rinse in cold water. Serve veal with crispy potatoes and beans, topped with lemon sauce.

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