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Veal with capers, olives & parsley
Veal with capers, olives & parsley
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Ingredients:
  • 4 (about 100g each) desire potatoes
  • 9.20 gm olive oil
  • 4 (about 150g each) veal loin chops, trimmed of all fat
  • 70g (1/3 cup) drained capers, roughly chopped
  • 50g (about 8) Kalamata olives, pitted, quartered
  • 80mls (1/3 cup) beef stock
  • 60mls (1/4 cup) fresh lemon juice
  • 125.00 ml chopped fresh continental parsley
  • Salt & ground black pepper, to taste
  • 1 bunch English spinach, stalks trimmed, washed
Instructions:
  • In a large saucepan, submerge the potatoes in cold water and bring it to a boil over high heat. Simmer partially covered for 15-20 minutes until the potatoes are just cooked.
  • Quarter the ingredients, then drain and cover to keep warm.
  • In a large non-stick frying pan over medium-high heat, sear veal in olive oil for about 3 minutes on each side, or until cooked to perfection.
  • After taking the pan off the heat, cover the dish lightly with foil. Introduce the capers and olives into the pan and cook while stirring for 2 minutes. Pour in the stock and turn up the heat to high. Simmer for 2 minutes or until slightly reduced.
  • Mix in the bright and zesty 1 tablespoon of lemon juice along with the fresh parsley. Don't forget to season generously.
  • While you wait: steam spinach over a pot of boiling water for 2 minutes, or until tender.
  • Plate the veal, generously spoon over the flavorful caper sauce, and accompany it with potatoes and spinach lightly drizzled with the tangy lemon juice.

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