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Veal with lemon, capers and sage
Veal with lemon, capers and sage
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 600g baby (chat) potatoes, halved
  • 18.20 gm olive oil
  • 4 veal steaks
  • 2 garlic cloves, crushed
  • 1 lemon, juiced
  • 168.30 gm chicken style liquid stock
  • 20.00 ml baby capers
  • 20.00 ml sage leaves, thinly sliced
  • 2 bunches English spinach, trimmed, halved
Instructions:
  • In a large saucepan, add the potatoes and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium. Cook the potatoes partially covered for 12 to 15 minutes until they are tender. Drain the potatoes before proceeding.
  • Heat oil in a large non-stick pan over medium-high heat. Cook veal for 1 to 2 minutes on each side until done. Transfer to a plate and cover to keep warm.
  • Combine garlic, a generous amount of fresh lemon juice, flavorful stock, briny capers, and aromatic sage in a pan. Season with a pinch of salt and pepper. Bring to a lively boil, then lower the heat to medium. Simmer uncovered for 2 minutes until slightly reduced.
  • Start by heating a frying pan over medium heat, then add spinach and the remaining stock. Sauté for 1 to 2 minutes until the spinach is nicely wilted. Plate up the veal, potatoes, and spinach, then finish by drizzling over the sauce before serving. Enjoy!

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